Five-Vegetable Slaw

This makes a light, colorful side dish as well as a sandwich topping. It tastes even better the day after it is made.


Slideshow: Delicious, Quick Side Dishes


  • Servings: MAKES ABOUT 4 1/2 CUPS

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  • 4 cups finely shredded green cabbage
  • 1/2 cup thinly sliced red bell pepper
  • 1/2 medium cucumber—peeled, halved lengthwise, seeded and thinly sliced
  • 3 scallions, thinly sliced on the diagonal
  • 1/3 cup mayonnaise, preferably homemade
  • 1 tablespoon cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

How to make this recipe

  1. In a large bowl, toss together the cabbage, red and green bell peppers, cucumber and scallions. Mix in the mayonnaise, vinegar, salt and black pepper. Cover and refrigerate for up to 2 days before serving.

Contributed By Published May 2013

497803 recipes/june-1987-five-vegetable-slaw 2013-12-06T23:25:58+00:00 Marcia Kiesel summer|barbecue-cookout|american|side-dishes|4|basic-easy|fast|no-cook|vegetarian|weeknight-dinner|lunch may-2013,Marcia Kiesel,five vegetable slaw,cabbage salad,coleslaw,cucumber salad recipes,june-1987-five-vegetable-slaw 497803

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