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5* Chunky Veggie Slaw (14)

Source of Recipe

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5* Chunky Veggie Slaw (14)

Taste of Home April/May 2013
Reviews rated this recipe 5 stars!
Yield: 14 servings (1 cup each).
TOTAL TIME: Prep/Total Time: 25 min.

The classic coleslaw with cabbage gets a fresh approach when you add broccoli, cucumbers, snap peas and crunchy walnuts. — Nicholas King, Duluth, Minnesota

Ingredients
• 1 small head cabbage, chopped
• 6 cups (1-1/2 pounds) fresh broccoli florets
• 1 medium cucumber, chopped
• 2 celery ribs, sliced
• 12 fresh sugar snap peas, halved
• 1 small green pepper, chopped
• 3/4 cup buttermilk
• 1/2 cup reduced-fat mayonnaise
• 3 tablespoons cider vinegar
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1 cup chopped walnuts, toasted
• 2 green onions, thinly sliced

Directions
1. In a large bowl, combine the first six ingredients.

2. In a small bowl, whisk buttermilk, mayonnaise, vinegar, sugar and salt. Pour over salad; toss to coat. Top with walnuts and green onions. Refrigerate leftovers.


Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

1 cup equals 125 calories, 9 g fat (1 g saturated fat), 4 mg cholesterol, 97 mg sodium, 10 g carbohydrate, 3 g fiber, 4 g protein. ++++ Diabetic Exchanges: 2 vegetable, 1-1/2 fat.