Broccoli Slaw Recipe
1/2 cup sliced black olives
4 cups broccoli slaw mix (or shredded cabbage)
2 large carrots
1 large red bell pepper
Dressing:
1/2 cup fat free mayonnaise
1/4 cup seasoned rice vinegar
1/4 teaspoon celery seed
Salt and pepper to taste
Shred carrots and thinly slice red bell pepper. Combine olives, slaw mix, carrots, bell peppers and toss. Combine all dressing ingredients in a small bowl and whisk together. Add dressing to vegetables and toss well to coat. Refrigerate at least 1 hour.
Makes 6 Servings
Serving Size: 6 ounces
| nutrients per serving | |
|---|---|
| calories: | 61 |
| total fat: | 1 g (19% of calories) |
| saturated fat | trace |
| cholesterol: | 0 mg |
| sodium | 371 mg |
| carbohydrate: | 12 g (73% of calories) |
| protein: | 1 g (8% of calories) |
| fiber: | 3 g |
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