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Chunky Veggie Slaw

The classic coleslaw with cabbage gets a fresh approach when you add broccoli, cucumbers, snap peas and crunchy walnuts. —Nicholas King, Duluth, Minnesota
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    14 servings (1 cup each)

Ingredients

  • 1 small head cabbage, chopped
  • 6 cups 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

  • 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.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
1 cup: 125 calories, 9g fat (1g saturated fat), 4mg cholesterol, 189mg sodium, 10g carbohydrate (6g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat.

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