CABBAGE AND RUTABAGA SLAW
This is a favorite crunchy slaw that's a perfect way to use cool-weather veggies. We love it as a side with any spicy main dish. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Toss together all ingredients. Refrigerate, covered, to allow flavors to blend, about 3 hours.
Nutrition Facts : Calories 126 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 144mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic exchanges
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Syed Mussawir
[email protected]This slaw is a winner! It's easy to make, delicious, and healthy. I've made it several times now and it's always a crowd-pleaser.
Deema Mlangee
[email protected]I thought this slaw was just okay. The flavors were a bit bland for my taste, and I found the texture to be a bit too crunchy. I think I would have liked it better if I had used a different dressing.
Syed Murtaza shah
[email protected]Great recipe! The slaw was refreshing and flavorful. I served it as a side dish with grilled chicken and it was a perfect complement.
Amanda Mhishi
[email protected]This slaw was super easy to make and turned out delicious! I used a combination of green and red cabbage, and the colors looked beautiful together. I also added some chopped carrots for extra crunch.
Megan Dilley
[email protected]This cabbage and rutabaga slaw was a hit at my last potluck! The flavors were bright and tangy, and the slaw was nice and crunchy. I especially liked the addition of the rutabaga, which gave the slaw a slightly sweet and earthy flavor.