Sweet-and-Sour Coleslaw

Sweet-and-Sour Coleslaw

20
USA WEEKEND columnist Jean Carper 0

"Pack in antioxidants. The ultimate in simplicity and refreshing taste, this coleslaw is flecked with green, red and yellow vegetables, the colors signifying the presence of antioxidants (cabbage is thought to have anti-cancer activity). I like its crispy, sweet-and-sour taste, unlike that of a creamy coleslaw."

Ingredients {{adjustedServings}} servings 41 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 41 kcal
  • 2%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 9.3g
  • 3%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  1. Toss all ingredients together.
Tips & Tricks
Asian Coleslaw

This coleslaw makes a delicious side dish. The secret? Peanut butter.

Apple Jicama Coleslaw

See how to make a fresh, wonderfully crispy, crunchy coleslaw.

Footnotes

  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
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Reviews 20

  1. 25 Ratings

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LOUIGI909
12/23/2004

A quick and easy recipe for a refreshing low-cal salad substitute. Great to fix ahead of time for that family cookout. Stays fresh in the fridge for days.

MGA0306
4/15/2005

I didn't have cabbage on hand, so i used red and green peppers, onion, carrots, and canned corn. Mixed up the dressing and tossed. It was delicious. I may make my salads like this more often!!!

COGRANDMA4
4/14/2005

This salad was terrific! I used a whole medium sized head of cabbage and a whole jalapeno pepper diced very fine. There was plenty of dressing. Husband absolutely loved it but it was just a bit too spicy for me. Will use a little less jalapeno next time but there will definitely be a next time!