All Recipes Salad Coleslaw Recipes No Mayo

Ingredients

¼ head red cabbage, cored and thinly sliced ¼ head green cabbage, cored and thinly sliced ½ red bell pepper - cored, seeded, and thinly sliced ½ yellow bell pepper - cored, seeded, and thinly sliced 3 tablespoons thinly sliced snap peas ¼ cup thinly sliced Persian cucumber ¼ cup halved cherry tomatoes 1 small onion, chopped 3 tablespoons red wine vinegar 2 teaspoons Greek yogurt 1 teaspoon sesame oil 1 teaspoon celery seed 1 teaspoon white sugar 1 pinch garlic powder to taste salt and ground pepper to taste

Nutrition Info

78.3 calories carbohydrate: 14.6 g cholesterol: 0.5 mg fat: 1.8 g fiber: 4.1 g protein: 2.7 g saturatedFat: 0.3 g servingSize: - sodium: 70.8 mg sugar: 7 g transFat: : - unsaturatedFat: : -

Place red and green cabbage, red and yellow bell pepper, snap peas, cucumber, cherry tomatoes, and onion in a mixing bowl.
Whisk vinegar, yogurt, sesame oil, celery seed, sugar, garlic powder, salt, and pepper together in a small mixing bowl until smooth. Pour over vegetables. Toss gently to coat. Cover and refrigerate until chilled and flavors combine, at least 2 hours.

4 servings

This is a great quick and easy recipe that is always a hit. My kids love it!