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Spicy Coleslaw |
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Serves: 12
Print this Recipe
This recipe uses less sugar, salt and fat. Recipe includes Diabetic Exchanges.
Valerie Jones, Portland, Maine
6 cups shredded cabbage
1 cup chopped unpeeled cucumbers
1 cup chopped tomatoes
1 cup chopped green peppers
1 cup sliced green onions
2/3 cup spicy vegetable juice
1/4 cup red wine vinegar or cider vinegar
2 teaspoons sugar
1 teaspoon celery seed
1/2 teaspoon pepper
1/4 teaspoon salt, optional
In a large bowl, combine cabbage, cucumber, tomato, green pepper and green onions; set aside. In a small bowl, combine remaining ingredients; mix well. Pour over cabbage mixture and toss gently. Cover and chill for 2 hours; stir before serving. Diabetic Exchanges: One 3/4-cup serving (prepared without added salt) equals 1 vegetable; also, 26 calories, 105 mg sodium, 0 cholesterol, 5 gm carbohydrate, 1 gm protein, trace fat.
© Copyright Reiman Publications, 1993-1997
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