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Gazpacho Slaw

Gazpacho Slaw

  • Prep

    20 m
  • Ready In

    2 h 20 m
florida gail

florida gail

All the wonderful flavors of the famous soup served as a slaw. I like to serve it over a bed of baby greens, but you can also just serve it as a side salad.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 63 kcal
  • 3%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 10.6g
  • 3%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 132 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. In a bowl, mix the cabbage, cucumber, tomato, yellow bell pepper, green onions, and celery.
  2. In a separate bowl, whisk together the tomato-vegetable juice cocktail, red wine vinegar, sugar, olive oil, salsa, and lemon juice. Season with salt and pepper.
  3. Pour the dressing over the vegetables, and toss to coat. Cover, and refrigerate 2 hours before serving.
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Reviews

Kay Loves to Cook
6

Kay Loves to Cook

2/25/2006

What a wonderful salad. I love gazpacho & do have a favorite recipe which I combined with this one. Added a few more fresh veggies - radishes, zucchini, cauliflower & sliced black olives. As far as the dressing goes, I used clamato juice and substituted bottled hot sauce and worchestershire sauce for the salsa. I mixed the cabbage and everything else together but the dressing as I didn't want it to get too soggy as I knew there would be leftovers as I made the whole recipe for just me. It is a keeper!!! I have made it twice in the past 2 weeks!! Great for a picnic as there is no mayo or anything that can spoil in the sun/heat!!

Caroline C
5

Caroline C

3/6/2008

The only changes I made were to use red bell pepper instead of yellow, and I added a little more V8 as the lemon juice and red wine vinegar made it a little too tart for my taste. I really liked this - easy, refreshing and pretty too. Thanks, florida gail!

Marie C.
4

Marie C.

8/6/2007

I really liked this slaw but found it a bit acidic. I used Picante-V8 for more zing. Will make this again but cut back on the vinegar.

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