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14 servings, 1/2 cup each
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Substitute celery seed for the caraway seed.
The colorful peppers and coleslaw mix in this low-fat salad provide a good source of vitamin A and make the salad rich in vitamin C.
* 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.
I have looked everywhere for a recipe to call my own. My mom makes good pickled cabbage, and my sister makes a creamy slaw. I wanted something different to bring to the table for a change, and this recipe was perfect. I made it for several picnics this summer, and each time it was a hit!
This was pretty good. I left out the red peppers due to personal preference and wish I had put in some shredded carrot. Celery seed would have made it more like traditional slaw. The caraway seed gives it a richer flavor. I'd like the sour to be more pronounced so next time I make it, I may add more apples and/or some vinegar.
YUk! No one liked it.