Health salad
1
Points®
Total time: 14 min • Prep: 14 min • Cook: 0 min • Serves: 16 • Difficulty: Easy
An alternative to traditional slaws, this quick and easy side dish is a perfect pairing with chicken kabobs, grilled fish, and burgers. Thinly slicing the vegetables makes this salad versatile, ideal for a stand-alone side dish or as a topper for sandwiches and grilled meats and fish. Add in a thinly sliced jalapeño for a little hit of heat. Make sure to toss the ingredients a couple times during the chilling process to distribute the vinegar-based dressing thoroughly and maximize flavor coverage. This slaw a great choice for a summer barbecue since it complements a wide variety of traditional grilled entrees.
Ingredients
Shredded red cabbage
4 cup(s)
English cucumber(s)
0.5 medium
Uncooked red onion(s)
0.5 medium
Garlic
1 medium clove(s)
Green bell pepper(s)
1 medium
Carrots
1 medium
Table salt
0.5 tsp
Black pepper
0.5 tsp
Sugar
2.5 Tbsp
Apple cider vinegar
2.5 Tbsp
Olive oil
1 Tbsp
Water
1 Tbsp
Dill
1 Tbsp
Instructions
1
In a large bowl, combine cabbage, cucumber, onion, garlic, green pepper and carrot; set aside.
2
In a small bowl, combine remaining ingredients; pour over vegetables and toss to mix and coat. Chill in refrigerator, tossing once or twice, for about 1 hour. Yields about 1/2 cup per serving.
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