spring garden veggie slaw
(2 ratings)
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I wanted to create a cold-slaw recipe that was light and refreshing, without the heaviness of mayo,for a friend who had had gastric bypass surgery. She had tasted a cold slaw with pineapple in it and loved it.
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(2 ratings)
yield
12 serving(s)
prep time
45 Min
Ingredients For spring garden veggie slaw
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1/2 capple cider vinegar
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1/3 csugar
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1 Tbspyellow mustard
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1 1/2 tspsalt
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1 tspground black pepper
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1/3 cvegetable oil
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6 csliced green cabbage
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2 cpurple cabbage
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1 cmatchstick, zuchinni
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1/2 cseedless cucumber, unpeeled
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1 cmatchstick-cut snow peas
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1/2 csliced, greed onions
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1/2 csliced radish (coins/round)
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1/2 cmatchstick-cut carrots
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2 ccanned pineapple titbits
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1 craisins
How To Make spring garden veggie slaw
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1In a large salad bowl, combine the first 6 ingredients, whisk until well combined.
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2Add the all the other ingredients to the bowl and toss gently to coat. Cover and chill at least 1 hour before serving. Do not make to far ahead, as the colour from the radish bleeds.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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