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.

INGRIDIENT

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

⅛ teaspoon garlic powder

⅛ teaspoon ground black pepper

3 scallions, sliced

¼ cup dried cranberries

¼ cup sliced almonds

DIRECTION

Step: 1

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

Step: 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 FACT

Per Serving: 149 calories; protein 3.6g; carbohydrates 20.4g; fat 7g; sodium 212mg.

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