Garden Coleslaw
- 10 ounces shredded cabbage (8 to 9 cups)
- 1/2 cup chopped onion
- 1/2 large green bell pepper, cut into thin strips and coarsely chopped
- 1 medium carrot, shredded
- 3 tablespoons sugar
- 3 tablespoons white vinegar
- 2 1/2 tablespoons water
- 1 1/2 tablespoons canola or corn oil
- Pepper to taste
- In a large bowl, toss together the slaw ingredients.
- In a small bowl, whisk together the dressing ingredients.
- Pour over the slaw.
- Toss gently to coat.
- Cover and refrigerate for at least 1 hour before serving so the flavors blend.
- (Per serving)
- Calories: 70
- Total fat: 3.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 1.0g
- Monounsaturated: 2.0g
- Cholesterol: 0mg
- Sodium: 16mg
- Carbohydrates: 11g
- Fiber: 2g
- Sugars: 8g
- Protein: 1g
- Calcium: 24mg
- Potassium: 139mg
- 1 vegetable
- 1/2 other carbohydrate
- 1/2 fat
cabbage, onion, green bell pepper, carrot, sugar, white vinegar, water, corn oil, pepper
Taken from www.epicurious.com/recipes/food/views/garden-coleslaw-391956 (may not work)