University of Illinois Extension
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Southwestern Slaw
Total : 5 hours


  • 3 cups shredded cabbage
  • ½ cup grated carrot
  • ¼ cup sliced green onions
  • 2/3 cup finely diced green bell pepper
  • 1 teaspoon celery seed
  • 3 tablespoons white vinegar
  • 1 tablespoon olive oil
  • 6 tablespoons salsa
  • 1 teaspoon sugar
  • Dash of salt and pepper


  1. Combine cabbage, carrots, onions and bell pepper in large bowl.
  2. Make dressing by combining celery seed, vinegar, oil, salsa, sugar, salt and pepper in small bowl. Mix until sugar is dissolved.
  3. Pour dressing over cabbage mixture and toss until well coated.
  4. Cover and store in refrigerator for at least 4 hours before serving.
Exchange: 2 vegetable
Carbohydrate Units: 0.5
Nutrition Facts
Servings per Recipe:
8 ½-cup servings
 Amount Per Serving
 Calories 50      Calories from Fat 15
% Daily Value 
3% Total Fat 2g
0% Cholesterol   0mg
6% Sodium   140mg
3% Total Carbohydrate   9g
4%   Dietary Fiber   1g
0%   Sugars   0g
2% Protein   1g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: