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Learn more about nutrition with the free EatFresh.org Mini Course! Start or continue now ›
https://eatfresh.org/eatfreshorg-mini-course
Ready In:
15 minutes
Serves: 12
Pack with Oven Fried Chicken for a tasty picnic lunch.
What you'll need
Large bowl
Small bowl
Sharp knife
Cutting board
Measuring cups
Measuring spoons
Spatula or spoon
Ingredients
Serves 12
1 cup Cabbage Red, thinly sliced
2 cups Cabbage Green, thinly sliced
1/2 cup Bell Pepper yellow or red, chopped
1/2 cup Carrots shredded
1/3 cup Onion Red, chopped
1/2 cup Mayonnaise Fat free
1 tablespoon Red Wine Vinegar
1/4 teaspoon Celery Seed optional
1/2 cup Cheddar Cheese Lowfat, cut into bite-sized cubes
Directions
1.In a large bowl, combine all the vegetables.
2.In a small bowl, mix mayonnaise, vinegar, and celery seed (if desired) to make a dressing.
3.Pour the dressing over the vegetable mixture and toss until well coated.
4.Toss salad with cheese and serve chilled.
Nutrition Facts
Serving Size 0.50 cup
Serving Per Container 12
| Amount Per Serving | ||
|---|---|---|
| Calories 30 | ||
| % Daily Value* | ||
| Total Fat 1 g | 1% | |
| Sodium 145 mg | 6% | |
| Total Carbohydrate 4 g | 1% | |
| Dietary Fiber 1 g | 4% | |
| Protein 2 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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