CUCUMBER COLESLAW

Cucumber Coleslaw image

I created this cucumber coleslaw recipe so I could use a julienne peeler I received as a gift. I had leftover sparkling wine, so I thought I'd try to use it over julienned cucumbers to make this refreshing slaw. It's a nice way to round out a brunch or picnic. -Merry Graham, Newhall, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 18

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Ingredients

1/3 cup olive oil
1/4 cup sparkling or dry white wine
1 tablespoon minced fresh basil
1 tablespoon Key lime juice
1 serrano pepper, seeded and minced
1-1/2 teaspoons minced fresh mint
1-1/2 teaspoons molasses
1 teaspoon sugar
1 garlic clove, minced
3/4 teaspoon salt
3/4 teaspoon grated lime zest
1/2 teaspoon pepper
COLESLAW:
3 English cucumbers, julienned
2 cups fresh arugula or baby spinach, coarsely chopped
1 cup fresh snow peas, cut into 1/2-inch pieces
1/2 cup sliced almonds, toasted
1 cup dried cranberries

Steps:

In a small bowl, combine the first 12 ingredients. In a large bowl, combine cucumbers, arugula, peas, almonds and cranberries., Just before serving, pour dressing over salad; toss to coat.

Nutrition Facts : Calories 178 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 227mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges