Directions:
- In a large bowl, toss the cabbage-and-carrot coleslaw, red bell pepper, scallions, and tomatoes together and set aside.
- Combine all the dressing ingredients, except the oil, in a small jar and close lid and shake until well blended.
- Remove the lid and add the oil and now shake again- Or whisk the ingredients together in a small bowl (I prefer to do it this way).
- Pour the dressing over the salad and toss to coat vegetables.
- Serve immediately, or refrigerate until ready to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 114.05 Kcal (478 kJ) | ||
| Calories from fat | 43.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.79g | 7% | |
|---|---|---|---|
| Cholesterol | 6.4mg | 2% | |
| Sodium | 431.37mg | 18% | |
| Potassium | 291.14mg | 6% | |
| Total Carbs | 16.84g | 6% | |
| Sugars | 5.66g | 23% | |
| Dietary Fiber | 2.84g | 11% | |
| Protein | 1.3g | 3% | |
| Vitamin C | 72.2mg | 120% | |
| Vitamin A | 1mg | 33% | |
| Iron | 17.7mg | 98% | |
| Calcium | 51.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 64.38 Kcal (270 kJ) | ||
| Calories from fat | 24.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.71g | 7% | |
|---|---|---|---|
| Cholesterol | 3.61mg | 2% | |
| Sodium | 243.5mg | 18% | |
| Potassium | 164.34mg | 6% | |
| Total Carbs | 9.5g | 6% | |
| Sugars | 3.2g | 23% | |
| Dietary Fiber | 1.6g | 11% | |
| Protein | 0.74g | 3% | |
| Vitamin C | 40.7mg | 120% | |
| Vitamin A | 0.6mg | 33% | |
| Iron | 10mg | 98% | |
| Calcium | 29.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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