Name: Refrigerator Salad
Prep time: 5 min
Total time: 5 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 (1 lb/ 434 g) bag dry coleslaw mixed veggies (preshredded cabbages, etc); 4 c (approx 10 oz/ 283 g) broccoli florets; 2.5 oz (71 g) red bell pepper, sliced; 2 oz (57 g) red onion, diced; 8 slices bacon, cooked crisp and crumbled (OR use 1/4-1/3 c roasted and salted pepitas for a vegetarian option); 1 c (8 fl oz/ 237 ml) mayonnaise; 1 tbsp spicy brown mustard; 4 tbsp. (2 fl oz/ 89 ml) cider vinegar; 2 tsp sea salt; ½ tsp black pepper; ¼ tsp smoked paprika; ¼ tsp celery seed; ¼ tsp garlic powder; 2-4 drops liquid stevia, to taste

Ingredients

1 (1 lb/ 434 g) bag dry coleslaw mixed veggies (preshredded cabbages, etc)
4 c (approx 10 oz/ 283 g) broccoli florets
2.5 oz (71 g) red bell pepper, sliced
2 oz (57 g) red onion, diced
8 slices bacon, cooked crisp and crumbled (OR use 1/4-1/3 c roasted and salted pepitas for a vegetarian option)
1 c (8 fl oz/ 237 ml) mayonnaise
1 tbsp spicy brown mustard
4 tbsp. (2 fl oz/ 89 ml) cider vinegar
2 tsp sea salt
½ tsp black pepper
¼ tsp smoked paprika
¼ tsp celery seed
¼ tsp garlic powder
2-4 drops liquid stevia, to taste

Instructions

In a very large bowl, mix all the vegetables and crumbled bacon (or pepitas) together.
Make the dressing by whisking together the mayo, mustard, vinegar, and all seasonings. Taste and add liquid stevia, as desired.
Pour the dressing over the vegetables and toss to coat.
Transfer to a large covered dish and refrigerate until well chilled and flavors have melded, 4 hours, minimum and better if left overnight.
Makes 8 very large servings.

Notes

Per 1/8 recipe: 278.7 cal, 4.6 g protein, 25.3 g fat, 7.3 g carbs, 2.6 g fiber, 4.7 g NET carbs

Nutrition

Serving Size: 1/8 recipe

Keywords: refrigerator salad, coleslaw, vegetables, salads