Summer Vegetable Slaw

Course : Coleslaws
Serves: 8
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2 cups shredded green cabbage
2 cups shredded red cabbage
1 large red bell pepper -- seeded and cut into 1/4 inch strips
1 large green bell pepper -- seeded and cut into 1/4 inch strips
4 large radishes -- cut into matchstick strips
1 large zucchini -- cut into 1/4 inch strips
1 large yellow squash -- cut into 1/4 inch strips
1/3 cup Watkins Original Grapeseed Oil
3 tablespoons cider vinegar
1 tablespoons fresh lemon juice
2 tablespoons Watkins Cole Slaw Seasoning
1 tablespoons Watkins Onion Flakes
1/4 teaspoon Watkins Black Pepper
1/8 teaspoon Watkins Dry Mustard -- to 1/4

Preparation / Directions:

Add vegetables to a large bowl; toss until blended. In small bowl, whisk together remaining ingredients until creamy (or shake in jar). Pour over vegetables; toss lightly. Refrigerate several hours or overnight to allow flavors to develop. Makes 8 servings.


Nutritional Information:

21 Calories (kcal); trace Total Fat; (6% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 4mg Sodium

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