This broccoli slaw is a light version of a coleslaw because it doesn't have a heavy mayonnaise dressing--but it's still delicious! Best if refrigerated overnight.

Gallery

Recipe Summary

prep:
15 mins
additional:
8 hrs
total:
8 hrs 15 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place cabbage, broccoli coleslaw mix, and tomatoes in a large bowl.

    Advertisement
  • Whisk vinegar, oil, sugar, salt, garlic powder, and black pepper together in a small bowl until combined. Pour over the coleslaw to coat; stir in scallions, cranberries, and almonds. Cover with plastic wrap and refrigerate until flavors meld, 8 hours to overnight.

Nutrition Facts

149 calories; protein 3.6g 7% DV; carbohydrates 20.4g 7% DV; fat 7g 11% DV; cholesterol 0mg; sodium 212mg 9% DV. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/15/2019
This was a great low carb low calorie option! It went well with my pulled pork tenderloin. I chopped cabbage and broccoli instead of using the prepackaged. Subbed what I had on hand for some of the recipe items: Splenda for sugar raisins for cranberries and apple cider vinegar for rice vinegar. Also roughly chopped raw almonds instead of using sliced and left out the grape tomatoes. I will make this again! Thanks for sharing! Read More
Advertisement