Crunchy Cabbage Salad

Submitted by taylork on Tue, 04/09/2013 - 19:54
Spanish PDF: 
application/pdf iconEnsalada de col crujiente.pdf
Serving Size: 
1/2 cup
Serves: 
8
Ingredients: 
  • 1 16-ounce bag shredded cabbage or broccoli coleslaw
  • 2 cups of mixed vegetables and/or fruits, such as chopped peppers, onions, or celery; shredded or diced carrots; frozen peas (thawed); pineapple chunks or mandarin oranges (drained); or cantaloupe chunks, cherry tomatoes, or grapes (halved)
  • 1/2 cup light or low-calorie ranch dressing
Instructions: 
  1. Wash hands.
  2. The cabbage should say it has been washed. If it does not, wash it first by putting it in a colander, spraying it with water and letting it drain.
  3. Add the other vegetables and/or fruits.
  4. Stir in the dressing.
  5. Cover and refrigerate until serving. Cover and refrigerate any leftovers.
  6. If desired, top each serving with a few chopped nuts or raisins.
Tips: 
  • Top with ramen noodles, chopped nuts, or raisins, if desired.

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