Menu Enter a recipe name, ingredient, keyword...

Tangy Red and Green Coleslaw


Google Ads
Rate this recipe 0/5 (0 Votes)
Tangy Red and Green Coleslaw 0 Picture


  • 4 cups finely shredded green cabbage
  • 2 cups finely shredded red cabbage
  • 2 carrots, shredded
  • 1/2 cup thinly sliced celery
  • 1/4 cup chopped fresh parsley
  • 1/2 cup cider vinegar
  • 2 tbsp. canola or olive oil
  • 2 tsp. Splenda
  • 1/2 tsp. salt
  • pinch freshly ground pepper


Servings 4


Step 1

In large bowl, toss together cabbage, carrots, celery and parsley. In small bowl, whisk together vinegar, oil, Splenda, salt and pepper. Pour over cabbage mixture and toss to coat.


Review this recipe