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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Colorful Vegatable Slaw

Source: dLife

Garlic, hot pepper sauce and cumin spice up this crunchy, colorful vegetable slaw.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	180.8

Total Carbs	14.0 g

Dietary Fiber	3.8 g

Sugars	6.3 g

Total Fat	14.3 g

Saturated Fat	2.0 g

Unsaturated Fat	2.1 g

Potassium	332.5 mg

Protein	2.2 g

Sodium	374.5 mg

Dietary Exchanges 14.3 Fat, 2.2 Vegetables, 0.0 Fruits,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 each medium head cabbage 0.125
0.125 tsp black pepper 0.5
0 1/2 each medium head red cabbage 1.0
1 each medium red bell peppers 1.0
1 each large yellow bell pepppers 1.0
1 each red onion 2.0
2 each medium carrots 0.5
0 1/2 cup fresh cilantro 0.5
0 1/2 cup light olive oil 0.3333
0.3333 cup apple cider vinegar (unfiltered) 0.5
0 1/2 tsp ground cumin 2.0
2 each medium garlic cloves 1.0
1 tbsp hot pepper sauce 1.0
1 tsp salt

Directions

Use food processor with slicing blade to prepare cabbages, peppers and onions. Use shredding blade to prepare carrots. All ingredients can be prepared by hand.
In large bowl, toss green cabbage, red cabbage, red bell pepper, yellow bell pepper, red onion, carrots, and cilantro.
In small bowl, whisk olive oil, vinegar, cumin, garlic, hot pepper sauce, salt, and pepper.
Toss dressing with vegetable slaw until evenly coated.
Let stand 30 to 60 minutes before serving. Taste and adjust seasoning before serving, if necessary.