Crunchy Cabbage Salad

Serving Size: 
1/2 cup
  • 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
  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.
  • Top with ramen noodles, chopped nuts, or raisins, if desired.


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