Try this Coleslaw with vinaigrette dressing recipe, or contribute your own.
Suggest a better descriptionMix all the dressing ingredients together, the pour over top of the cabbage and carrot mixture. Toss until the vegetables are coating with the dressing. Cover and refrigerate for at least 30 minutes. Toss before serving.
In order to save time I'll frequently buy the pre-packaged shredded coleslaw mix and just make the dressing.
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Serving Size: 1 Serving (82g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 43 | ||
Calories from Fat: 4 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 46.4mg | 2 % | |
Potassium 132mg | 3 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 7.9g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 43
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