Almond Coleslaw Recipe
As a twist to my mother's original recipe, I added toasted almonds for more crunch, taste and nutrition. —Sarah Nevin, Gila, New Mexico
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 14
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 tablespoon sugar
- 2 tablespoons cider vinegar
- 1/2 teaspoon pepper
- 1/2 cup slivered almonds toasted
- 3/4 teaspoon seasoned salt
- 2 packages (16 ounces each) coleslaw mix
- 1 cup reduced-fat mayonnaise
- Carbohydrate 2.27154131371093 g
- Cholesterol 6.0000000050721 mg
- Fat 7.57994691574738 g
- Fiber 0.480126710073849 g
- Protein 0.973291175269984 g
- Saturated Fat 1.03723479483257 g
- Serving Size 1 1 serving (23g)
- Sodium 489.199288606743 mg
- Sugar 1.79141460363708 g
- Trans Fat 0.412721909689512 g
- Calories 78 calories
Directions Place coleslaw mix in a serving bowl. In a small bowl, combine the mayonnaise, vinegar, sugar, seasoned salt and pepper. Pour over coleslaw mix; toss to coat. Chill until serving. Just before serving, sprinkle with almonds. Yield: 14 servings. Originally published as Almond Coleslaw in Healthy Cooking August/September 2012, p18 Nutritional Facts 3/4 cup equals 103 calories, 8 g fat (1 g saturated fat), 6 mg cholesterol, 237 mg sodium, 7 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1/2 starch. Print Add to Recipe Box Email a Friend
