Mixed Vegetable Slaw

Serve this simple slaw with burgers, on tacos, or with grilled chicken or fish.

4.50 from 2 votes

Print Recipe

Mixed Vegetable Slaw

Prep Time10 mins

Chill Time1 hr

Course: Side Dish

Cuisine: American

Servings: 4 Servings

Calories: 213kcal

Author: Hallie Klecker

Ingredients

• ▢ 3 cups thinly sliced kale leaves
• ▢ 2 cups thinly sliced red cabbage
• ▢ 1 cup grated carrots about 2 large carrots
• ▢ 1 cup frozen peas thawed
• ▢ ½ cup chopped bell pepper
• ▢ ½ cup cherry tomatoes halved
• ▢ ¼ cup raisins or dried currants
• ▢ ¼ cup sunflower seeds toasted
• ▢ 2 tablespoons fresh lemon juice
• ▢ 1 tablespoon extra-virgin olive oil
• ▢ 1 tablespoon Dijon mustard
• ▢ 1 tablespoon honey or pure maple syrup
• ▢ Kosher or fine sea salt to taste
• ▢ Freshly ground black pepper to taste

Instructions

• ▢
  In a large bowl, toss together the kale, cabbage, carrots, peas, bell pepper, tomatoes, raisins, and sunflower seeds to combine.
• ▢
  In a small bowl, whisk together the lemon juice, olive oil, mustard, and honey. Pour the dressing over the salad and toss to coat. Season to taste with salt and pepper.
• ▢
  Refrigerate for at least 1 hour before serving, or up to 1 day.

Nutrition

Nutrition Facts

Mixed Vegetable Slaw

Amount Per Serving

Calories 213 Calories from Fat 72

% Daily Value*

Fat 8g12%

Sodium 102mg4%

Potassium 771mg22%

Carbohydrates 30g10%

Fiber 5g20%

Sugar 16g18%

Protein 7g14%

Vitamin A 11815IU236%

Vitamin C 133.4mg162%

Calcium 135mg14%

Iron 2.7mg15%

* Percent Daily Values are based on a 2000 calorie diet.

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