Chunky Veggie Slaw Recipes

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CHUNKY VEGGIE SLAW



Chunky Veggie Slaw image

The classic coleslaw with cabbage gets a fresh approach when you add broccoli, cucumbers, snap peas and crunchy walnuts. -Nicholas King, Duluth, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 14 servings (1 cup each).

Number Of Ingredients 13

1 small head cabbage, chopped
6 cups fresh broccoli florets
1 medium cucumber, chopped
2 celery ribs, sliced
12 fresh sugar snap peas, halved
1 small green pepper, chopped
3/4 cup buttermilk
1/2 cup reduced-fat mayonnaise
3 tablespoons cider vinegar
2 tablespoons sugar
1/2 teaspoon salt
1 cup chopped walnuts, toasted
2 green onions, thinly sliced

Steps:

  • In a large bowl, combine the first six ingredients. In a small bowl, whisk buttermilk, mayonnaise, vinegar, sugar and salt. Pour over salad; toss to coat. Top with walnuts and green onions. Refrigerate leftovers.

Nutrition Facts : Calories 125 calories, Fat 9g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 189mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

ANY-VEGGIE SLAW



Any-Veggie Slaw image

Get more of the good stuff on your plate with these variations of vibrant slaws. Prepare them ahead and tuck them in the fridge for a jump start on veggie-full meals throughout the week.

Provided by Juliana Hale

Time 15m

Yield 10

Number Of Ingredients 12

3 cups shredded napa cabbage
1 cup thinly sliced yellow bell pepper
1 cup bias-sliced snow pea pods
¼ cup thinly sliced green onion
¼ cup white wine vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons chopped flat-leaf (Italian) parsley
1 tablespoon honey
1 teaspoon chopped fresh tarragon
½ teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Steps:

  • Combine cabbage, bell pepper, snow pea pods, and green onion in a bowl.
  • Shake together vinegar, oil, parsley, honey, tarragon, mustard, salt, and pepper for vinaigrette in a small covered jar.
  • Store veggie mixture and vinaigrette separately in the refrigerator up to 3 days. Toss together and chill up to 24 hours before serving as a slaw to let flavors combine.

Nutrition Facts : Calories 44.1 calories, Carbohydrate 4.5 g, Fat 2.8 g, Fiber 0.8 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 106.6 mg, Sugar 2.9 g

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