Tangy Coleslaw

Serves: 6
Total Calories: 94


4 cups finely chopped cabbage (1 pound)
1/2 cup chopped peeled jicama
1 , small green pepper, , chopped (1/2 cup)
1 small carrot, shredded (1/2 cup)
1 medium onion, diced (1/2 cup)
6 medium radishes, sliced (1/2 cup)
tangy coleslaw:
3 tablespoons packed brown sugar
3 tablespoons red wine vinegar
3 tablespoons water
1 tablespoon vegetable oil
1/4 teaspoon salt
1 clove garlic, finely chopped


1. Make Tangy Dressing. Toss dressing and remaining ingredients. Cover and refrigerate about 2 hours or until chilled.

Tangy Dressing
Mix all ingredients.

1 Serving

Calories 75 (Calories from Fat 25)
Fat 3g (Saturated 0g)
Cholesterol 0mg
Sodium 115mg
Carbohydrate 14g (Dietary Fiber 3g)
Protein 1g

% DAILY VALUE: Vitamin A 16% Vitamin C 58% Calcium 4% Iron 4%


From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 94
Calories from Fat: 20

This Tangy Coleslaw recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.

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