NAT KING COLE SLAW
This crispy coleslaw is named for a famous singer from the '50s. The pretty salad with flecks of green and red pepper has a creamy dressing that has a little kick from chili powder. -Judy Nix, Toccoa, Georgia
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a salad bowl, combine the cabbage, onion, green pepper and pimientos. In a small bowl, combine the remaining ingredients. Pour over cabbage mixture; toss to coat. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 54 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 157mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.
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Kashif Mehmood
[email protected]Meh.
UI Gokon
[email protected]This coleslaw is always a hit at my potlucks. It's so easy to make, and it always turns out delicious.
zineb soughi
[email protected]I'm not a big fan of coleslaw, but this one was actually pretty good. The dressing was light and flavorful, and the cabbage was nice and crisp.
YOGESH DEUBA
[email protected]This is the best coleslaw I've ever had! I love the tangy dressing and the crunchy cabbage.
Laythan S
[email protected]I followed the recipe exactly, but my coleslaw turned out too watery. I think I'll try using less dressing next time.
Princes Sandhu
[email protected]This coleslaw was a bit too sweet for my taste, but otherwise it was good.
Javed Ahmad
[email protected]I love this coleslaw! The dressing is so creamy and flavorful, and the cabbage is always crisp and crunchy.
Muhammad ahsan Ahsan
[email protected]This is my go-to coleslaw recipe. It's always a crowd-pleaser, and it's so easy to make.
J M B B C
[email protected]I've made this coleslaw several times now, and it's always a hit. The dressing is the perfect balance of sweet and tangy, and the coleslaw is always crisp and refreshing.
Dipendra Mandal
[email protected]Easy and yummy!
Fayaz mir
[email protected]This coleslaw was delicious! I used a mix of red and green cabbage, and added some shredded carrots for extra color and crunch. The dressing was tangy and creamy, and the coleslaw held up well in the fridge for several days.