Seven-Vegetable Slaw
Source of Recipe
Unkown
Recipe Introduction
Start with one of the prepackaged vegetable slaw mixes and add more vegetables to make it tastier and more unique. Here we've added red pepper, zucchini, and the less familiar fennel, a crunchy vegetable with a mild anise flavor. If you don't like the flavor of anise, substitute celery.
Yield: 8 cups, 16 servings
1 (16-ounce) package preshredded broccoli slaw or cabbage slaw
1 cup shredded carrots
1 cup thinly sliced fennel or celery
1 large red pepper, julienned (about 1 cup)
2 small zucchini, julienned (about 2 cups)
1/2 cup canola or soybean oil mayonnaise
1/4 cup fresh-squeezed orange juice
1/2 teaspoon grated orange rind
1 teaspoon celery seed
Coarse salt and freshly ground black pepper to taste
Combine the first five ingredients in a large bowl and toss to mix. Combine the mayonnaise and the next five ingredients and stir until blended. Pour dressing over the slaw and toss gently.
Note: For a spunkier slaw, omit the celery seed, orange juice, and rind from the dressing; add prepared horseradish to taste.
One 1/2-cup serving equals: Calories: 71; Protein: 1.9 g; Carbohydrate: 7.2 g; Fiber: 2.6 g; Sodium: 60 mg; Fat 2.1 g (Sat: 0.4 g, Mono: 0.4 g, Poly: 1.3 g); Cholesterol: 2 mg
++++ Exchanges: 2 vegetable exchanges.
General: One serving provides a full day's supply of vitamin C as well as large amounts of vitamin A and potassium.
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