Cider Vinaigrette Slaw
- SERVES
- 6
Tangy apple cider vinegar is our Test Kitchen secret to turning out this crunchy and tasty Cider Vinaigrette Slaw. This one tastes so awesome it's hard to believe it fits a diabetes diet, but it does.
What You'll Need
- 1 tablespoon canola oil
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon SPLENDA sugar substitute
- 3 cups ready-to-eat coleslaw mix
- 1/2 cup slivered bell pepper, any color
- 2 scallions, thinly sliced
What to Do
- In a small bowl, combine oil, vinegar, salt, pepper, and SPLENDA.
- In a salad bowl, combine coleslaw mix, bell pepper, and scallions; add dressing and toss to coat.
- Cover and refrigerate at least 15 minutes before serving.
Notes
Read NextSummer Fresh Pasta Salad
Nutritional InformationShow More
Servings Per Recipe: 6
- Amount Per Serving % Daily Value *
- Calories 31
- Calories from Fat 21
- Total Fat 2.4g 4 %
- Saturated Fat 0.2g 1 %
- Trans Fat 0.0g 0 %
- Protein 0.5g 1 %
- Amount Per Serving % Daily Value *
- Cholesterol 0.0mg 0 %
- Sodium 105mg 4 %
- Total Carbohydrates 2.5g 1 %
- Dietary Fiber 0.9g 4 %
- Sugars 0.3g 0 %
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jaycameron 3368085
Jun 25, 2015
However, I've been using Bernstein's garlic vinaigrette for years. I don't like 'sugar' in my slaws. Lately I've been adding slivered almonds.
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