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Ingredients
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1 (10 ounce) package shredded purple cabbage
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1 (10 ounce) package broccoli coleslaw mix
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1 (8 ounce) container grape tomatoes, halved
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2 tablespoons rice wine vinegar
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1 tablespoon olive oil
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½ teaspoon white sugar
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¼ teaspoon salt
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⅛ teaspoon garlic powder
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⅛ teaspoon ground black pepper
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3 scallions, sliced
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¼ cup dried cranberries
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¼ cup sliced almonds
Directions
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Place cabbage, broccoli coleslaw mix, and tomatoes in a large bowl.
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Whisk vinegar, oil, sugar, salt, garlic powder, and black pepper together in a small bowl until combined; pour over coleslaw and toss to coat. Stir in scallions, cranberries, and almonds. Cover with plastic wrap and refrigerate until flavors meld, 8 hours to overnight.
Nutrition Facts (per serving)
149 | Calories |
7g | Fat |
20g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 149 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 1g | 4% |
Sodium 212mg | 9% |
Total Carbohydrate 20g | 7% |
Dietary Fiber 5g | 19% |
Total Sugars 10g | |
Protein 4g | 7% |
Vitamin C 53mg | 59% |
Calcium 59mg | 5% |
Iron 1mg | 6% |
Potassium 367mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.