Don’t want to chop the cabbage, bell pepper, cucumber, and carrots? Use an 8 oz. bag of coleslaw mix instead.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 20 minutes
Serves: 4
Ingredients
- 2 Tbs. extra-virgin olive oil
- 1 Tbs. red wine vinegar
- 1 tsp. fresh lemon juice
- 1/4 tsp. kosher salt
- 1-1/2 cups shredded cabbage
- 1-1/4 cups sliced bell pepper
- 1/2 cup matchstick-cut cucumber
- 1/2 cup matchstick-cut carrot
- 1/4 cup thinly sliced red onion
- 2 Tbs. + 1 Tbs. feta
- Freshly cracked black pepper, to taste
Instructions
- In a large bowl, make the vinaigrette: Whisk together the oil, vinegar, lemon juice, and salt. Toss with the cabbage, bell pepper, cucumber, carrot, onion, and 2 Tbs. feta.
- Spoon into a serving dish. Top with freshly cracked black pepper and the remaining 1 Tbs. feta.
Nutrition Information
Per serving (3/4 cup):
- Calories: 110
- Total fat: 8 g
- Sat fat: 2 g
- Carbs: 7 g
- Fiber: 2 g
- Total sugars: 4 g
- Added sugars: 0 g
- Protein: 2 g
- Sodium: 220 mg
