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Vegetable slaw

Vegetable slaw
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • pkg - 1 oz
  • chopped onion - 1/4 c
  • diced apple - 1 item
  • wheat germ - 1 c
  • hard-boiled eggs, diced - 3 item
  • can sliced water chestnuts, drained - 1 oz
  • nonfat yogurt - 1/2 c
  • head cabbage, coarsely chopped - 1/2 item
  • medium carrots, finely grated - 7 item
  • plump Romano tomatoes, diced - 6 item
  • large kosher dill pickles, diced - 2 item
  • fat-free buttermilk dressing - 1/2 c
  • Dash salad seasoning to taste
  • spicy mustard to taste - 1 item
  • canned tomato sauce to taste - 1 item

How to make vegetable slaw:

Thaw and break up the frozen vegetables. In a large (1-gallon or more) salad bowl, combine all ingredients thoroughly. The mixture should have the consistency of cole slaw. Add more yogurt and dressing (in equal amounts) if the salad is not moist enough. Refrigerate overnight, if possible, in an airtight container. This salad is a good main dish for a hot summer day, especially when served with whole grain bread or crackers. This recipe makes about 12 (1-cup) servings and takes about an hour to prepare if the spinach and green beans are already thawed. It tastes best, however, when chilled overnight before serving.

Recipe categories: Salads, Vegetables, Greens.

Rating:
Vegetable slaw
3.6
Average rating: 3.6 of 5, total votes: 9
Cook. Time: PT40M
Total Time: PT40M


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