This side-dish salad tastes great with burgers or pulled pork sandwiches. Or you can toss the slaw with shredded chicken or chopped cooked ham for a main-dish salad.

Source: Midwest Living

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Recipe Summary

hands-on:
25 mins
total:
2 hrs 25 mins
Yield:
6 to 8 side-dish servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For dressing: In a screw-top jar, combine vinegar, canola oil, sugar, toasted sesame oil (if using), ginger, dry mustard, salt and crushed red pepper. Cover and shake well.

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  • In a large bowl, combine cabbage, carrot, sweet pepper, radish, cilantro and green onion. Pour dressing over vegetables. Toss to coat. Chill, covered, for 2 to 24 hours, then toss before serving.

Easy Garden Slaw:

Prepare the slaw as directed above, except substitute 5 cups packaged shredded cabbage with carrot (coleslaw mix) for the cabbage and carrot.

Nutrition Facts

110 calories; fat 7g; cholesterol 0mg; saturated fat 1g; carbohydrates 11g; mono fat 4g; poly fat 2g; insoluble fiber 2g; sugars 8g; protein 1g; vitamin a 3644.3IU; vitamin c 38.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 36.3mcg; vitamin b12 0mcg; sodium 126mg; potassium 229mg; calcium 40.4mg; iron 0.7mg.
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