Description
This broccoli slaw is a light version of a coleslaw because it doesn’t have a heavy mayonnaise dressing–but it’s still delicious! Best if refrigerated overnight.
Ingredients
- 1 (10 ounce) package shredded purple cabbage
- 1 (10 ounce) package broccoli coleslaw mix
- 1 (8 ounce) container grape tomatoes, halved
- 2 tablespoons rice vinegar
- 1 tablespoon olive oil
- ½ teaspoon white sugar
- ¼ teaspoon salt
- ⅛ teaspoon garlic powder
- ⅛ teaspoon ground black pepper
- 3 scallions, sliced
- ¼ cup dried cranberries
- ¼ cup sliced almonds
Instructions
- Place cabbage
- broccoli coleslaw mix
- and tomatoes in a large bowl.
- Whisk vinegar
- oil
- sugar
- salt
- garlic powder
- and black pepper together in a small bowl until combined. Pour over the coleslaw to coat; stir in scallions
- cranberries
- and almonds. Cover with plastic wrap and refrigerate until flavors meld
- 8 hours to overnight.
Prep Time: 15 mins
Total Time: 8 hrs 15 mins
Servings: 4