 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
|
From a magazine called Health, July/Aug., 2007. No nuts or Ramen here but there is honey and horseradish! Serving size is 1 cup. Ingredients:
4 cups coleslaw mix, it has cabbage and carrots |
1 1/4 cups red bell peppers, cut into 2-inch strips, 1 pepper |
1/2 cup scallion, diagonally cut |
1 cup cherry tomatoes or 1 cup grape tomatoes, halved |
2 tablespoons prepared horseradish |
1 tablespoon honey |
1 tablespoon cider vinegar |
1 teaspoon pepper |
1 teaspoon salt |
1 tablespoon canola oil |
Directions:
1. In a large bowl, toss the cabbage-and-carrot coleslaw, red bell pepper, scallions, and tomatoes together and set aside.
2. Combine all the dressing ingredients, except the oil, in a small jar and close lid and shake until well blended.
3. Remove the lid and add the oil and now shake again- Or whisk the ingredients together in a small bowl (I prefer to do it this way).
4. Pour the dressing over the salad and toss to coat vegetables.
5. Serve immediately, or refrigerate until ready to serve.
|
|