Coleslaw Vegetable Salad Recipe

Summary

Preparation Time5 MinDifficulty LevelVery Easy
Health IndexHealthyServings12
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group

Ingredients

 Carrots3 Large, pared, coarsely shredded
 Delicatessen coleslaw3 Pound
 Red peppers16 Ounce, halved, seeded, cut into 1/2 inch squares (2 Large Ones, 8 Ounce Each)
 Romaine head1⁄2 , shredded
 Cucumber slices2 , halved

Nutrition Facts

Serving size

Calories 112 Calories from Fat 28

% Daily Value*

Total Fat 3 g4.8%

Saturated Fat 0.45 g2.3%

Trans Fat 0 g

Cholesterol 9.1 mg3%

Sodium 49 mg2%

Total Carbohydrates 19 g6.2%

Dietary Fiber 3.3 g13%

Sugars 2.7 g

Protein 2 g4.5%

Vitamin A 125.5% Vitamin C 145.4%

Calcium 6.5% Iron 4.9%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Remove 1/2 cup shredded carrots and keep aside for garnishing.

MAKING
2. In a 2 1/2-quart, straight-sided glass bowl, layer in the following sequence; one-fourth cole slaw, red pepper, one-fourth coleslaw, lettuce, another one-fourth of the coleslaw, remaining carrots and remaining coleslaw.
3. Finally, top with the reserved shredded carrots and the cucumber slices.

FINALISING
4. Cover the bowl with plastic wrap and refrigerate for 3 hours until well chilled.

SERVING
5. Serve chill in the same straight glass bowl.
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