Crunchy Carnival Coleslaw
This recipe makes 8 servings
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 |
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.
Ingredients
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.)
Source : Canadian Living's Eat Right: Spring 2004
- Keywords : Lunch; Sides; Vegetarian; Cabbage; Red pepper; Salad;
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