Prepare and refrigerate the slaw up to a day in advance.

Recipe by Cooking Light August 2005

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Yield:
4 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

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  • Combine all ingredients in a medium bowl. Stir well; cover and refrigerate.

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Nutrition Facts

29 calories; calories from fat 4%; fat 0.1g; poly fat 0.1g; protein 0.6g; carbohydrates 7.2g; fiber 1.4g; iron 0.2mg; sodium 158mg; calcium 17mg.
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