Rating: 4 stars
10 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

Cool and crisp: a choice complement to the Slow Cooker Red Beans and Rice. Try varying the slaw by adding slices of Granny Smith or Pink Lady apples to give it a slightly sweet and sour flavor and a crunchy bite.

Recipe by Cooking Light April 2003

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Credit: Karry Hosford

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a large bowl, stirring with a whisk until sugar dissolves. Add coleslaw and onions to vinegar mixture; toss to combine. Serve chilled or at room temperature.

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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

50 calories; calories from fat 43%; fat 2.4g; saturated fat 0.4g; mono fat 0.5g; poly fat 1.4g; protein 0.8g; carbohydrates 7.4g; fiber 1.6g; iron 0.4mg; sodium 158mg; calcium 28mg.
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