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Veggie Coleslaw
Source: dLife

A delicious blend of cabbage, carrots, onions, and jalapeno peppers.

Prep Time: 3 hours
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 151.4
Total Carbs 7.4 g
Dietary Fiber 2.2 g
Sugars 2.5 g
Total Fat 14.0 g
Saturated Fat 2.0 g
Unsaturated Fat 9.0 g
Potassium 200.8 mg
Protein 1.1 g
Sodium 599.4 mg
Dietary Exchanges
3 Fat , 1 1/2 Vegetables
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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2 quart  Cabbage, fresh harvest, fresh, shredded
0 1/2 cup  shredded carrots
0 1/2 cup  fresh chopped red onion
0 1/2 cup  fresh jalapeno chili peppers
0 1/2 cup  vegetable oil
0 1/4 cup  distilled white vinegar
1 tbsp  sugar
2 tsp  salt
0 1/2 tsp  celery seeds
0 1/4 tsp  black pepper
  1. Put cabbage, carrots, onions, and jalapeno peppers in a bowl. Mix well.
  2. Mix together the oil, vinegar, sugar, salt, celery seed, and black pepper in a separate bowl.
  3. Stir the oil mixture into the vegetable bowl.
  4. Cover and refrigerate for 3 hours.
  5. Drain well before serving.

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