Vegetable Slaw
40 mins (prep 30, cooking 10)
17 ingredients
8-10 servings
A colorful slaw for the summer to go with your grilled meats. You can use green or red cabbage. Add the sugar snaps peas and corn to the slaw just before serving to keep the peas from turning brown and the red cabbage from releasing some of its color. Peas and corn can be prepared the day before and stored in the refrigerator.

Categories:  <-60-mins , salad , greens , vegetable , time-to-make ,
Share on Newzsocial



Serving Size (237.56 g)
Servings 8
Amount per Serving
Calories 313.29 Calories from Fat 136.62
% Daily Value *
Total Fat 15.18g 186.8%
Saturated Fat 1.17g 46.81%
Trans Fat 0.06g %
Cholesterol 0.0mg 0.0%
Sodium 171.76mg 57.25%
Total Carbohydrate 43.78g 116.75%
Dietary Fiber 5.29 g 169.3%
Sugars 37.51 g %
Protein 3.49g 55.79%
Vitamin A 1850.3IU% Vitamin C 94.39mg%
Calcium 64.56mg% Iron 1.19mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
jalapeno peppers, fresh cilantro, fresh lime juice, seasoned rice wine vinegar, cumin seed, corn on the cob