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Vinaigrette Coleslaw

Vinaigrette Coleslaw

Oxmoor House MARCH 2006

  • Yield: 5 servings (serving size: 1/2 cup)

Ingredients

  • 3 cups finely shredded cabbage
  • 1/4 cup chopped red bell pepper
  • 2 tablespoons thinly sliced green onions
  • 2 tablespoons chopped fresh parsley
  • 1/3 cup water
  • 1/4 cup white wine vinegar
  • 2 teaspoons olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon garlic powder

Preparation

Combine first 4 ingredients in small bowl; toss well. Combine water and remaining 6 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.

Nutritional Information

Amount per serving
  • Calories: 34
  • Calories from fat: 0.0%
  • Fat: 1.9g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.7g
  • Carbohydrate: 3.6g
  • Fiber: 1.3g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 13mg
  • Calcium: 0.0mg
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Vinaigrette Coleslaw recipe

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