This crisp and colorful coleslaw isn't just cabbage and dressing; it gets its color from asparagus, carrots and peas!
What You Need
Original recipe yields 16 servings
1/4 lb. fresh asparagus spears, cut into 1-inch lengths
1 cup chopped carrots
1/2 cup water
6 cups shredded cabbage
8 green onions, sliced
1 cup frozen peas, thawed
1/2 cup KRAFT Classic Ranch Dressing
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Let's Make It
Microwave asparagus, carrots and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until vegetables are crisp-tender; drain in colander.
Rinse cooked vegetables under cold water 1 min.; drain well. Return to bowl.
Add remaining ingredients; mix lightly.
For added color, prepare using a combination of shredded red and green cabbage.
Substitute 1 pkg. (14 oz.) coleslaw blend (cabbage slaw mix) for the shredded cabbage.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 1/2 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.