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Light Coleslaw Salad

Course Salad
Cuisine American
Keyword coleslaw salad, light coleslaw salad, light salad recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings 5 cups
Calories 107 kcal
Author Mahy

Ingredients

  • Salad Ingredients:
  • 1/2 a head of white cabbage , shredded in a food processor (about 4 cups)
  • 2 scallions shredded in a food processor
  • 1 large apple sliced thinly in a food processor
  • 1 cup of pomegranate arils
  • 1 large carrot shredded in a food processor
  • Light Coleslaw Dressing Ingredients:
  • 1/4 cup of sour cream
  • 3 tablespoons of white vinegar
  • 1 tablespoon of relish or regular dill pickles , minced
  • 2 tablespoons of ketchup
  • 1/4 teaspoon of salt (or to taste)
  • 1 teaspoon of olive oil

Instructions

  1. Prepare all the salad ingredients in your food processor and toss them together in a large bowl.
  2. Use the same food processor to make the dressing: Place all ingredients in the food processor and pulse into smooth. Taste and adjust seasoning.
  3. Dress up the salad with as much or little salad dressing that you prefer.
  4. Store any left overs in the fridge in a sealed container of up to 3 more days.
Nutrition Facts
Light Coleslaw Salad
Amount Per Serving
Calories 107 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 4mg1%
Sodium 232mg10%
Potassium 366mg10%
Carbohydrates 20g7%
Fiber 5g21%
Sugar 13g14%
Protein 3g6%
Vitamin A 2263IU45%
Vitamin C 40mg48%
Calcium 65mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.