Farmers Market to Table

Broccoli Cauliflower Cole Slaw

October 27, 2017


Broccoli Cauliflower Cole Slaw

This recipe makes 5 cups (1o servings). Each serving contains 137 calories, 1g fiber, 5 g fat, 0 trans fat, 9 g carbohydrates, 14 g protein, 1 g saturated fat, 145 mg sodium.


3 cups shredded cabbage

1-1/2 cups of shredded carrots

1/2 cup chopped red onion

2 cups  fresh cauliflower separated into small pieces

2 cups fresh broccoli florets separated into small florets


2 Tbsp. of canola oil or peanut oil

1/4 cup brown sugar

1/2 cup fat free Miracle Whip or Hellman’s reduced fat mayonnaise (2 grams of fat per serving)

3 Tbsp. lemon juice

1 tsp. prepared mustard

1/8 tsp. Worcestershire sauce


In a large bowl, combine the cabbage, carrots, onion, cauliflower, and broccoli. In a small bowl, whisk the dressing ingredients. Add the coleslaw and toss to coat. Cover and refrigerate for at least 30 minutes before serving.

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