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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 14 |
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The classic coleslaw with cabbage gets a fresh approach when you add broccoli, cucumbers, snap peas and crunchy walnuts. Ingredients:
1 small head cabbage, chopped |
6 cups (1-1/2 pounds) fresh broccoli florets |
1 medium cucumber, chopped |
2 celery ribs, sliced |
12 fresh sugar snap peas, halved |
1 small green pepper, chopped |
3/4 cup buttermilk |
1/2 cup reduced-fat mayonnaise |
3 tablespoons cider vinegar |
2 tablespoons sugar |
1/2 teaspoon salt |
1 cup chopped walnuts, toasted |
2 green onions, thinly sliced |
Directions:
1. In a large bowl, combine the first six ingredients. In a small bowl, whisk buttermilk, mayonnaise, vinegar, sugar and salt. Pour over salad; toss to coat. Top with walnuts and green onions. Refrigerate leftovers. Yield: 14 servings (1 cup each).
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