Mayo Free Cabbage Salad

Mayo Free Cabbage Salad

20 Reviews 3 Pics
  • Prep

    10 m
  • Ready In

    1 h 10 m
Shalvie
Recipe by  Shalvie

“This is a different twist on coleslaw that goes over really well. It is based on a recipe I found in a cookbook but I found it was much simpler to make this way and people seemed to like it better as well.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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Directions

  1. Mix canola oil, red wine vinegar, soy sauce, and sugar in a large bowl, mixing until sugar has dissolved. Toss cabbage, green onions, almonds, and sunflower seed kernels into the dressing. Cover bowl and refrigerate at least 1 hour before serving; slaw tastes better when chilled overnight.

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Reviews (20)

Rate This Recipe
Soniea
29

Soniea

I made this following the receipe and it was really good! Ialso made a custom version for me. Insted of canola I used olive oil, low sodium soy sauce, splenda, omitted the almonds and sunflower seeds. I sprinkled with chow mein noodles and it was awesome. I like this more than the mayo version cole slaw!

FoodDude
22

FoodDude

Wow, incredible. I made it sugar free using baking Splenda and the entire family loved it. I didnt have time to refrigerate it, so I put the bowel in the freezer while the bison was on the grill and it tastes great.

sharon
19

sharon

I LOVE THIS! I DID CHANGE IT A LITTLE; I ADDED RAISINS, 1/3 CUP; & USED OLIVE OIL. THANKS FOR SHARING

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 172 cal
  • 9%
  • Fat
  • 13.6 g
  • 21%
  • Carbs
  • 11.9 g
  • 4%
  • Protein
  • 1.2 g
  • 2%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 97 mg
  • 4%

Based on a 2,000 calorie diet

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Chinese Cabbage Salad I

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Quick and Tart Cabbage Side Salad