Gazpacho Slaw Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 6 servings

• 5 cups shredded green cabbage
• cup chopped cucumber
• 1 cup chopped tomato
• cup chopped yellow bell pepper
• cup chopped green onions
• cup chopped celery
• cup tomato-vegetable juice cocktail
• cup red wine vinegar
• 1 teaspoon white sugar
• 1 tablespoon olive oil
• 1 tablespoon salsa
• lemon, juiced
• Salt and pepper to taste

Directions

1. In a large bowl, combine the shredded cabbage, chopped cucumber, tomato, yellow bell pepper, green onions, and celery.
2. In a separate bowl, whisk together the tomato-vegetable juice cocktail, red wine vinegar, sugar, olive oil, salsa, and lemon juice until well combined. Season with salt and pepper to taste.
3. Pour the dressing over the vegetable mixture and toss thoroughly to coat all the ingredients evenly.
4. Cover the bowl and refrigerate the salad for 2 hours before serving to allow the flavors to meld.

Nutrition Facts

Per Serving (1 serving = 1/6 of the recipe)

• Calories: 63
• Fat: 3g (3% Daily Value)
• Saturated Fat: 0g (2% Daily Value)
• Sodium: 67mg (3% Daily Value)
• Total Carbohydrates: 11g (4% Daily Value)
• Dietary Fiber: 3g (12% Daily Value)
• Total Sugars: 5g
• Protein: 2g (4% Daily Value)
• Vitamin C: 66mg (73% Daily Value)
• Calcium: 54mg (4% Daily Value)
• Iron: 1mg (4% Daily Value)
• Potassium: 344mg (7% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.