Directions:
- Make vinaigrette: in small saucepan on stove, combine vinegar, oil and sugar. Bring to boil and simmer 3 minutes. Immediately pour hot vinaigrette over raw vegetables (the hot dressing blanches the raw vegetables and keeps them colorful and crunchy).
- Drain all canned vegetables; add to slaw.
- Add salt and pepper. Store in refrigerator overnight to allow flavors to develop (although we eat some right away).
- If desired, slice a fresh avocado and place on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 125.12 Kcal (524 kJ) | ||
| Calories from fat | 82.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.13g | 14% | |
|---|---|---|---|
| Sodium | 108.88mg | 5% | |
| Potassium | 99.71mg | 2% | |
| Total Carbs | 10.35g | 3% | |
| Sugars | 8.65g | 35% | |
| Dietary Fiber | 0.87g | 3% | |
| Protein | 0.52g | 1% | |
| Vitamin C | 21.6mg | 36% | |
| Iron | 0.1mg | 0% | |
| Calcium | 9.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 175.33 Kcal (734 kJ) | ||
| Calories from fat | 115.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.8g | 14% | |
|---|---|---|---|
| Sodium | 152.57mg | 5% | |
| Potassium | 139.71mg | 2% | |
| Total Carbs | 14.51g | 3% | |
| Sugars | 12.12g | 35% | |
| Dietary Fiber | 1.22g | 3% | |
| Protein | 0.73g | 1% | |
| Vitamin C | 30.2mg | 36% | |
| Iron | 0.1mg | 0% | |
| Calcium | 12.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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