Medium Condiment Salad

Cabbage and Broccoli Slaw with Vinegar Dressing

Name: Cabbage and Broccoli Slaw with Vinegar Dressing
Prep time: 21 min
Cook time: 35 min
Total time: 56 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 1 package shredded purple cabbage , 10 ounce; 1 package broccoli coleslaw mix , 10 ounce; 1 container grape tomatoes , 8 ounce; 2 tablespoons rice wine vinegar; 1 tablespoon olive oil; 0.5 teaspoons white sugar; 0.25 teaspoons salt; 0.13 teaspoons garlic powder; 0.13 teaspoons ground black pepper; 3 scallions , sliced; 0.25 cups dried cranberries; 0.25 cups sliced almonds

Total Time

56 min

21m prep · 35m cook

Servings

4 people

Rating

—

Difficulty

Medium

45 views

Gluten Free Kosher Vegan Vegetarian Dairy Free Nut Free Vegan Gluten-Free Nut-Free Fried asian filipino korean sweet savory sugary european greek mediterranean middle eastern region kosher healthy_fats side sour plant_based french sauce bitter

This cabbage and broccoli slaw with vinegar dressing recipe is a light version of coleslaw because it doesn't have a heavy mayonnaise dressing—but it's still delicious! It's best if refrigerated overnight.

Ingredients

1 package shredded purple cabbage , 10 ounce
1 package broccoli coleslaw mix , 10 ounce
1 container grape tomatoes , 8 ounce
2 tablespoons rice wine vinegar
1 tablespoon olive oil
0.5 teaspoons white sugar
0.25 teaspoons salt
0.13 teaspoons garlic powder
0.13 teaspoons ground black pepper
3 scallions , sliced
0.25 cups dried cranberries
0.25 cups sliced almonds

Instructions

1

Place cabbage, broccoli coleslaw mix, and tomatoes in a large bowl.
2

Whisk vinegar, oil, sugar, salt, garlic powder, and black pepper together in a small bowl until combined; pour over coleslaw and toss to coat. Stir in scallions, cranberries, and almonds. Cover with plastic wrap and refrigerate until flavors meld, 8 hours to overnight.