Imagine cole slaw's zippy older brother, and you're not far from this yummy veggie salad. Serve it as a side dish or a crunchy sandwich topper!
What You Need
Original recipe yields 10 servings
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup HEINZ Distilled White Vinegar
1 tsp. salt
1/2 tsp. dried oregano leaves
2 cups shredded green cabbage, blanched
2 cups shredded red cabbage, blanched
1 medium red pepper, cut into 1-inch-wide strips
1 cup thinly sliced onion s, separated into rings
1 cup shredded carrot s
1 cup cut fresh green beans (1-inch pieces), cooked
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Let's Make It
Mix dressing, vinegar, salt and oregano in large bowl until well blended.
Add remaining ingredients; toss to coat. Cover.
Refrigerate several hours before serving.
This coleslaw is traditionally served with the Salvadoran pupusa, a masa harina-based sandwich. The coleslaw is usually left in the refrigerator for a week to "pickle" to achieve the tangy taste that makes pupusas so distinctive.
For varitey, add cooked beets, cut into matchstick pieces, to the cabbage mixture before chilling.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, about 3/4 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.