Cabbage and Broccoli Slaw with Vinegar Dressing


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.

Prep Time:
15 mins
Additional Time:
8 hrs
Total Time:
8 hrs 15 mins
4 servings


  • 1 (10 ounce) package shredded purple cabbage

  • 1 (10 ounce) package broccoli coleslaw mix

  • 1 (8 ounce) container grape tomatoes, halved

  • 2 tablespoons rice vinegar

  • 1 tablespoon olive oil

  • ½ teaspoon white sugar

  • ¼ teaspoon salt

  • teaspoon garlic powder

  • teaspoon ground black pepper

  • 3 scallions, sliced

  • ¼ cup dried cranberries

  • ¼ cup sliced almonds


  1. Place cabbage, broccoli coleslaw mix, and tomatoes in a large bowl.

  2. 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 (per serving)

149 Calories
7g Fat
20g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 149
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 4%
Sodium 212mg 9%
Total Carbohydrate 20g 7%
Dietary Fiber 5g 19%
Total Sugars 10g
Protein 4g
Vitamin C 53mg 267%
Calcium 59mg 5%
Iron 1mg 6%
Potassium 367mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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