Crunchy Carnival Coleslaw
Create a salad bar for lunch. Pack this playful salad in a sectioned container along with baby carrots, fruit chunks, crackers, cheese and cooked eggs. A granola bar and perhaps an apple round out the meal.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 101 |
| pro | 1 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 9 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 86 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 5% |
| vit A | 69% |
| vit C | 128% |
| folate | 13% |
Suggested Recipes
-
1 each sweet red and yellow pepper
2 cups (500 mL) each finely shredded red and green cabbage
2 carrots, peeled and grated
4 green onions, thinly sliced
Dressing:
1/4 cup (50 mL) vegetable oil
1/4 cup (50 mL) tarragon vinegar or white_wine_vinegar
1 tbsp (15 mL) granulated sugar
1 tbsp (15 mL) poppy seeds
1/4 tsp (1 mL) each salt and pepper
Preparation:
Dressing: In small bowl, whisk together oil, vinegar, sugar, poppy seeds, salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Seed, core and cut red and yellow peppers into quarters; thinly slice crosswise and place in large bowl. Add red and green cabbage, carrots and onions; add dressing and toss to combine. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Tags:
Lunch; Salads and Salad Dressings; Vegetables; For Kids; Vegetarian;
Source
Canadian Living's Eat Right: Spring 2004
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