California Coleslaw

California Coleslaw

167
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"A sweet summer slaw filled with fresh vegetables. It tastes better the second day after the vegetables have soaked in the marinade."

Ingredients

20 m {{adjustedServings}} servings 237 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 224 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. In a large salad bowl, place the cabbage, onion, green bell pepper, red bell pepper and carrot. Combine the vinegar, sugar, salt, pepper and vegetable oil in the bowl with the vegetables. Toss the mixture until the vegetables are fully coated with the marinade.
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Reviews

167
  1. 216 Ratings

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In the PA Dutch version we simply don't use oil in the mix. Everything else is the same, except onions are optional. Thes rest of the dressing are measured to taste, depending on how "spicy" y...

This comes close to a slaw they serve at our favorite Mexican restaurant. Mine came out a little dizzying to look at since all I had on hand was red cabbage and yellow bell peppers! It was reall...

marinate it overnight!