5 Minute Slaw

5 Minute Slaw

2 Reviews 2 Pics
  • Prep

    5 m
  • Ready In

    4 h 5 m
Tasha
Recipe by  Tasha

“Celery seeds add nice flavor to this tangy oil-free slaw. This goes well with fried fish.”

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Ingredients

Adjust Servings

Original recipe yields 24 servings

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Directions

  1. Whisk red wine vinegar, sugar, salt, celery seed, and green onions in a salad bowl until sugar and salt have dissolved. Toss coleslaw mix with dressing. Refrigerate 4 to 6 hours.

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Reviews (2)

Rate This Recipe
Paula
1

Paula

I rushed in after being out late, removed some chicken from the frig, chopped it up, and threw it in a skillet with BBQ sauce to heat it up. I located this 5 Minute Slaw in my recipe box and whipped it up. Then as I finished reading the recipe, I realized I was supposed to let it marinate 4-6 hours. Hmmm, not 5 minutes after all! No time for refrigerating! And that was my fault for not reading the recipe. Now, for what I thought of it. I didn't like it at all when I tasted it by itself. I think I prefer regular vinegar instead of the red wine vinegar. But I thought it was ok when put on the BBQ sandwich. Somehow, the BBQ sauce and chicken tempered the flavor of the red wine vinegar in the coleslaw. So, not a total loss, but I won't fix it again.

lutzflcat
0

lutzflcat

I had some food processor shredded cabbage and carrots from another recipe in the fridge, so this was a good way to use it. This is a fantastic recipe for anybody watching calories, fat and carbs; there's no oil or mayo. The only change I made was using Truvia instead of sugar. I've always used celery seed in cole slaw (either vinegar or mayo-based), but I've not used red wine vinegar before. It was much mellower (is that a word?) than cider vinegar, and this was a success.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 20 cal
  • 1%
  • Fat
  • 0.5 g
  • < 1%
  • Carbs
  • 3.7 g
  • 1%
  • Protein
  • 0.3 g
  • < 1%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 198 mg
  • 8%

Based on a 2,000 calorie diet

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