Cabbage and Broccoli Slaw with Vinegar Dressing recipe

All Recipes Salad Coleslaw Recipes No Mayo

Ingredients

1 (10 ounce) package shredded purple cabbage
1 (10 ounce) package broccoli coleslaw mix
1 (8 ounce) container grape tomatoes, halved
2 tablespoons rice vinegar
1 tablespoon olive oil
½ teaspoon white sugar
¼ teaspoon salt
⅛ teaspoon garlic powder
⅛ teaspoon ground black pepper
3 scallions, sliced
¼ cup dried cranberries
¼ cup sliced almonds

Nutrition Info

149.3 calories
carbohydrate: 20.4 g
cholesterol: : -
fat: 7 g
fiber: 5.3 g
protein: 3.6 g
saturatedFat: 0.8 g
servingSize: -
sodium: 212 mg
sugar: 10.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place cabbage, broccoli coleslaw mix, and tomatoes in a large bowl.

  2. Whisk vinegar, oil, sugar, salt, garlic powder, and black pepper together in a small bowl until combined. Pour over the coleslaw to coat, stir in scallions, cranberries, and almonds. Cover with plastic wrap and refrigerate until flavors meld, 8 hours to overnight.

Recipe Yield

4 servings

Recipe Note

This broccoli slaw is a light version of a coleslaw because it doesn't have a heavy mayonnaise dressing--but it's still delicious! Best if refrigerated overnight.

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