Quick Salad Bar Coleslaw
Per ServingQuick Salad Bar Coleslaw |
||
|---|---|---|
| Makes: 8 servings | ||
| Serving Size: 1/2 cup | ||
| Calories | 85 | |
| Fat | 5 | g |
| Saturated Fat | 0.4 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 9 | g |
| Fiber | 1 | g |
| Sugars | 6 | g |
| Cholesterol | 0 | mg |
| Sodium | 85 | mg |
| Potassium | 145 | mg |
| Protein | 1 | g |
| Phosphorus | 20 | mg |
| Choices: Carbohydrate 0.5, Fat 1 | ||
- Makes: 8 servings
- Serving Size: 1/2 cup
- Preparation Time: 15 minutes
- Chilling Time: 30 minutes
Ingredients
| Salad | ||
| 4 | cups | shredded red or green cabbage* |
| 1/2 | cup | peeled, shredded carrots* |
| 1/4 | cup | sliced scallions |
| 1/4 | cup | cup raisins (golden or Thompson) |
| Dressing | ||
| 3 | Tbsp. | canola oil |
| 3 | Tbsp. | rice vinegar |
| 1 | Tbsp. | brown sugar |
| 1 | Tbsp. | lower-sodium soy sauce |
| 2 | tsp. | peeled, grated ginger |
| 1 | garlic clove, minced | |
Directions
Combine the salad ingredients in a large bowl. In a small bowl or measuring cup, whisk together the dressing ingredients. Pour the dressing over the salad and mix well. Cover and refrigerate for 30 minutes before serving.
*Or use one bag (about 14 oz.) of coleslaw mix instead of the cabbage and carrots.
