Carrot, celery and Red Onion Slaw
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 70.1
- Total Fat: 4.3 g
- Cholesterol: 13.4 mg
- Sodium: 299.8 mg
- Total Carbs: 5.2 g
- Dietary Fiber: 1.3 g
- Protein: 2.8 g
View full nutritional breakdown of Carrot, celery and Red Onion Slaw calories by ingredient
Introduction
I started calling this a salad and realized quickly that it was a slaw more than anything. It was the last of the fresh vegetables I had left before pay day. I was craving salad and the ingredients below is what I have in my fridge at any time, and this is what I came up with. Serves 8 or even better the next day. I started calling this a salad and realized quickly that it was a slaw more than anything. It was the last of the fresh vegetables I had left before pay day. I was craving salad and the ingredients below is what I have in my fridge at any time, and this is what I came up with. Serves 8 or even better the next day.Number of Servings: 8
Ingredients
-
2 cup, grated Carrots, raw
2 cup, diced Celery, raw
0.50 cup 11/2 of a large,Red Onion Raw
1 cup, crumbled Feta Cheese
0.25 cup, chopped or diced Dill Pickles
0.75 tsp cilantro paste
2 tbsp Kraft Creamy Poppy seed Dressing
1 tbsp Dill pickle juice 1 dash Salt
1 dash Pepper, black
Directions
1. Wash celery and pat dry with paper towel, thinly slice on the diagonal. Place in large bowl
2. Peel and wash t large carrots. Pat dry with paper towel and shred. Place in bowl with celery
3. Thinly slice half a large red onion put in strainer and rinse under cold water for a minute. Pat dry with a paper towel. Place in bowl with carrot and celery.
4. Dice up 2 dill pickles. Add to carrot mixture.
5. In a separate small bowl, add poppy seed dressing, cilantro paste, and pickle juice mix, till well blended and pour over carrot mixture. Stir till every thing is lightly coated. Crumble feta cheese and add to mixture stir till blended. Use Salt and pepper to taste.Mix again and chill for half our in fridge be sure to use a lid or plastic wrap to allow vegetables to marinate in the dressing.
Serving Size: 8 -1 Cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user TARADAWNEM.
2. Peel and wash t large carrots. Pat dry with paper towel and shred. Place in bowl with celery
3. Thinly slice half a large red onion put in strainer and rinse under cold water for a minute. Pat dry with a paper towel. Place in bowl with carrot and celery.
4. Dice up 2 dill pickles. Add to carrot mixture.
5. In a separate small bowl, add poppy seed dressing, cilantro paste, and pickle juice mix, till well blended and pour over carrot mixture. Stir till every thing is lightly coated. Crumble feta cheese and add to mixture stir till blended. Use Salt and pepper to taste.Mix again and chill for half our in fridge be sure to use a lid or plastic wrap to allow vegetables to marinate in the dressing.
Serving Size: 8 -1 Cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user TARADAWNEM.