Skip to Content
Menu

Spinach and Cabbage Slaw

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated May 4, 2010
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Spinach and red bell pepper bring extra color and nutrition to easy-to-fix coleslaw.

Spinach and Cabbage Slaw

  • Prep Time 10 min
  • Total 25 min
  • Servings 6
  • Ingredients 5
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 2 cups coleslaw blend (from 1-lb bag)
  • 2 cups torn fresh spinach leaves
  • 1/2 cup thin bite-size strips red bell pepper
  • 1/4 cup light ranch salad dressing
  • 1/4 teaspoon dried dill weed

Instructions

  • Step 
    1
    In large bowl, toss all salad ingredients. Refrigerate at least 15 minutes to blend flavors.

Nutrition

35 Calories
2g Total Fat
1g Protein
3g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1/2 Cup
Calories
35
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
115mg
5%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
2g
Protein
1g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
40%
40%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1/2 Vegetable; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved