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Super Fresh Cole Slaw

The key to this recipe is having every ingredient chopped into the same 1/2-inch size pieces—making it a chopped salad!


1/2 head green cabbage, diced (about 4 cups)
1/2 hot house cucumber, diced with skin on
4 Easter egg radishes (or red radishes), diced
1 cup peeled and diced jicama
1 cup diced celery
1/2 cup finely sliced green onions (green part only)
1/2 cup finely chopped fresh cilantro

Lime-Vinaigrette Dressing
Juice of 2 limes, or 1/4 cup prepared lime juice
1/4 cup olive oil
1 tablespoon fleur de sel with dried herbs (or mix 1 scant tablespoon sea salt or Fleur de Sel with 1/2 tablespoon herbes de Provence in small bowl, then use 1 tablespoon of that mixture)
1 teaspoon sugar

In large bowl, mix all chopped vegetables. For dressing, mix all ingredients together in shaker jar or whisk well in small bowl. Pour vinaigrette over chopped vegetables and toss well.

Source: Karen Caplan

Analyzed to serve 8, with one 4-ounce watermelon radish: Calories 90, Total Fat 7g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 0mg, Sodium 600mg, Total Carbohydrate 7g, Dietary Fiber 2g, Sugars 3g, Protein 1g, Vitamin C 40%