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12 servings, 1/2 cup each
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Serve this tasty coleslaw in a glass serving bowl to show off the beautiful colors.
Cut head of cored iceberg lettuce or cabbage in half. Place each half, cut-side down, on cutting board. Cut across the halves into thin slices, then separate slices into shreds.
Colorful cabbage and green peppers team up to make this crunchy low-sodium coleslaw rich in vitamin C. And as a bonus, the carrots provide an excellent source of vitamin A.
* 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.