 | | Directions | 1. Mix cabbage and broccoli slaw in large bowl. Set aside.
2. Mix dressing ingredients until well blended. Pour over cabbage mixture; toss gently.
3. Refrigerate until ready to serve. Toss before serving. |
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Prep Time: 15 minutes
Servings: 8
|  | | Ingredients | | - | | 1 medium head Napa or Chinese cabbage, shredded (about 5 cups) |
| - | | 1 package (16 ounces) broccoli coleslaw |
| - | | Dressing: |
| - | | 1/2 cup sugar |
| - | | 1/3 cup white wine vinegar |
| - | | 1/3 cup olive oil |
| - | | 2 teaspoons McCormick® Pure Vanilla Extract |
| - | | 1 teaspoon McCormick® Black Pepper, Coarse Ground |
| - | | 1/2 teaspoon McCormick® Ginger, Ground |
| - | | 1/4 teaspoon McCormick® Red Pepper, Ground |
| - | | 1/4 teaspoon salt |
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| | Nutrition (per serving) | Calories: 153 Calories
Fat: 9 Grams
Protein: 1 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 17 Grams
Sodium: 110 Milligrams
Fiber: 3 Grams
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