Vinaigrette Coleslaw

recipe
Try this zesty coleslaw with grilled or baked chicken breasts.

Yield:

2 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 52
Caloriesfromfat 42 %
Fat 2.4 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.9 g
Carbohydrate 7 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 14 mg
Calcium 0.0 mg

Ingredients

1 1/2 cups finely shredded cabbage
2 tablespoons chopped sweet red pepper
1 tablespoon thinly sliced green onions
1 tablespoon chopped fresh parsley
3 tablespoons water
3 tablespoons white wine vinegar
1 1/2 teaspoons sugar
1 teaspoon olive oil
1/8 teaspoon freshly ground pepper
1/8 teaspoon dried basil
Dash of garlic powder

Preparation

Combine first 4 ingredients in a small bowl; toss well. Combine water and remaining ingredients in a jar; cover tightly, and shake vigorously. Pour vinegar mixture over cabbage mixture. Cover and chill thoroughly. Toss gently before serving. Serve with a slotted spoon.

Cooking Light Light Cooking for Two,

Oxmoor House

January 1995
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