Shredded Vegetable Coleslaw

Shredded Vegetable Coleslaw

The colorful mix of vegetables in this coleslaw recipe is a new twist on an old favorite.

30 min. prep time
8 servings
000 Ratings



1/2 cup sour cream
1/2 cup mayonnaise
2 teaspoons celery seed
1 tablespoon prepared horseradish
1/4 teaspoon salt
1/4 teaspoon coarse ground pepper


2 medium (1 cup) carrots, shredded
1 small (1/2 cup) onion, finely chopped
1 medium (2 cups) zucchini, shredded
1 small (1 1/2 cups) jicama, shredded
1 small head (2 cups) red cabbage, shredded


Combine all dressing ingredients in bowl. Cover; refrigerate at least 30 minutes.

Combine carrots, onions, zucchini and jicama in another bowl. Drain; pressing out excess moisture.

Add cabbage to vegetable mixture. Pour dressing over salad; toss to coat well. Serve immediately. Store refrigerated.

Nutrition Facts (1 serving)

Calories: 200

Fat: 20g

Cholesterol: 15mg

Sodium: 170mg

Carbohydrates: 6g

Dietary Fiber: 1g

Protein: 2g

Recipe #5654©1995Land O'Lakes, Inc.

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