Summertime Slaw Recipe
As a change from mayonnaise-laden slaw, I created this refreshing alternative. It uses many of the garden vegetables I grow, so it's also economical. I serve it at our family reunion each Fourth of July, and it's always a big hit at church socials. —Sharon Payne, Mayfield, Kentucky
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon salt
- 1 large onion chopped
- 1 teaspoon pepper
- 1 tablespoon water
- 3/4 cup sugar
- 1/3 cup canola oil
- 1 small green pepper chopped
- 1 small sweet red pepper chopped
- 1/2 cup sweet pickle relish
- 3/4 cup white vinegar
- 1/2 teaspoon crushed red pepper flakes optional
- 1 package (14 ounces) coleslaw mix
- 2 medium tomatoes peeled seeded and chopped
- Carbohydrate 7.7305238397527 g
- Cholesterol 0 mg
- Fat 7.68890235246579 g
- Fiber 1.09259149538034 g
- Protein 0.618726288461538 g
- Saturated Fat 0.588803756875131 g
- Serving Size 1 1 -12 serving (105g)
- Sodium 4288.13171844169 mg
- Sugar 6.63793234437236 g
- Trans Fat 0.148212512897329 g
- Calories 101 calories
Directions In a large saucepan, combine the sugar, vinegar, oil, water, salt, pepper and, if desired, pepper flakes. Cook and stir over medium heat until mixture comes to a boil. Cook 2 minutes longer or until sugar is dissolved. Cool to room temperature, stirring several times. In a large salad bowl, combine the coleslaw mix, tomatoes, onion, peppers and pickle relish. Add the dressing and toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 10-12 servings. Originally published as Summertime Slaw in Country Woman July/August 2005, p35
