Vinaigrette Coleslaw

Try this zesty coleslaw with grilled or baked chicken breasts.

Yield: 2 servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 52
  • Calories from fat: 42%
  • Fat: 2.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.9g
  • Carbohydrate: 7g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 14mg
  • Calcium: 0.0mg

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

  1. 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.
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