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Coleslaw Vegetable Salad

fast.cook's picture
Ingredients
  Carrots 3 Large, pared, coarsely shredded
  Delicatessen coleslaw 3 Pound
  Red peppers 16 Ounce, halved, seeded, cut into 1/2 inch squares (2 Large Ones, 8 Ounce Each)
  Romaine head 1⁄2 , shredded
  Cucumber slices 2 , halved
Directions

GETTING READY
1. Remove 1/2 cup shredded carrots and keep aside for garnishing.

MAKING
2. In a 2 1/2-quart, straight-sided glass bowl, layer in the following sequence; one-fourth cole slaw, red pepper, one-fourth coleslaw, lettuce, another one-fourth of the coleslaw, remaining carrots and remaining coleslaw.
3. Finally, top with the reserved shredded carrots and the cucumber slices.

FINALISING
4. Cover the bowl with plastic wrap and refrigerate for 3 hours until well chilled.

SERVING
5. Serve chill in the same straight glass bowl.

Recipe Summary

Difficulty Level: 
Very Easy
Channel: 
VeganLife
Cuisine: 
American
Course: 
Side Dish
Method: 
Leavening
Dish: 
Salad
Restriction: 
Vegan, Vegetarian
Ingredient: 
Carrot
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Servings: 
12

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