Dressing Recipe √ Cabbage and Broccoli Slaw with Vinegar Dressing

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
• ⅓ teaspoon garlic powder
• ⅓ teaspoon ground black pepper
• 3 scallions, sliced
• ¼ cup dried cranberries
• ¼ cup sliced almonds

Cooking Directions

1. Place cabbage, broccoli coleslaw mix, and tomatoes in a large bowl.
2. 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.

Nutrition Facts

• calories149.3
• carbohydrateContent20.4 g
• fatContent7 g
• fiberContent5.3 g
• proteinContent3.6 g
• saturatedFatContent0.8 g
• sodiumContent212 mg
• sugarContent10.4 g