Crunchy Carnival Coleslaw

Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living's Eat Right: Spring 2004

Ingredients

  • 1 sweet red pepper
  • 1 sweet yellow pepper
  • 2 cups finely shredded red and green cabbages
  • 2 carrots peeled and grated
  • 4 green onions thinly sliced
Dressing:
  • 1/4 cup vegetable oil
  • 1/4 cup terragon vinegar
  • 1/4 cup white wine vinegar
  • 1 tablespoon granulated sugar
  • 1 tablespoon poppy seeds
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

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.)

Nutritional facts <b>Per serving:</b> about

  • Sodium 86 mg
  • Protein 1 g
  • Calories 101.0
  • Total fat 7 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 9 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 69.0
  • Vitamin C 128.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Crunchy Carnival Coleslaw

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