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Ingredients

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Directions

For vinaigrette:
  • In a screw-top jar, combine vinegar, oil, honey, lemon peel and juice, ginger, salt, and black pepper. Cover and shake well.

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  • In a large bowl, stir together Savoy or green cabbage, red cabbage, jicama, carrots, and green onions. Pour vinaigrette over vegetable mixture. Toss lightly to coat. Cover; chill in refrigerator at least 2 hours or up to 24 hours.

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Instructions Checklist
Instructions Checklist
  • Transfer chilled coleslaw to salad bowl. Makes about 5 cups (8 side-dish servings).

*Serving Suggestion:

Reserve a few of the outer leaves of cabbages and line salad bowl by alternating overlapping layers of Savoy or green and red cabbage leaves.

Nutrition Facts

106 calories; 5 g total fat; 1 g saturated fat; 0 mg cholesterol; 137 mg sodium. 15 g carbohydrates; 2 g fiber; 1 g protein; 4422 IU vitamin a; 26 mg vitamin c; 30 mg calcium; 1 mg iron;

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