Appetizers / Soups / Salads

Light and Zingy Coleslaw is for Salad.

Light and Zingy Coleslaw takes 15 minutes to prepare.

Light and Zingy Coleslaw takes several minutes to cook.

Light and Zingy Coleslaw makes 20 servings.

The ingredients for Light and Zingy Coleslaw are:

I medium head cabbage (about 2 pounds)
1/2 large sweet onion
1 cup light mayonnaise
2 tbsp rice vinegar
2 tbsp dill weed
2 tbsp prepared horseradish
1 tbsp sugar (more or less to taste)
pinch or two of kosher salt

Here is how you make Light and Zingy Coleslaw:

Cut cabbage in quarters, cut out core, and slice finely with knife or mandoline.Cut onion in half top-to-bottom and slice one half to same width as cabbage.Whisk together mayonnaise, vinegar, dill weed, horseradish, sugar, and salt in the bottom a large bowl. Add cabbage and onions. Stir to coat evenly with dressing. Transfer to covered container and refrigerate for several hours or overnight.Serving size: 1/2 cupNumber of Servings: 20Recipe submitted by SparkPeople user REVJVH.

The nutritional information for Light and Zingy Coleslaw is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 44.0

• Total Fat: 3.0 g
• Cholesterol: 3.2 mg
• Sodium: 129.9 mg
• Total Carbs: 4.4 g
• Dietary Fiber: 1.1 g
• Protein: 0.8 g

The dietary needs meet for Light and Zingy Coleslaw is Vegetarian