Gazpacho Slaw

All the wonderful flavors of the famous soup served as a slaw. I like to serve it over a bed of baby greens, but you can also just serve it as a side salad.

Gazpacho Slaw Ingredients

• 5 cups shredded green cabbage

• cup chopped cucumber

• 1 cup chopped tomato

• cup chopped yellow bell pepper

• cup chopped green onions

• cup chopped celery

• cup tomato-vegetable juice cocktail

• cup red wine vinegar

• 1 teaspoon white sugar

• 1 tablespoon olive oil

• 1 tablespoon salsa

• lemon, juiced

• salt and pepper to taste

How to Make Gazpacho Slaw

1. In a bowl, mix the cabbage, cucumber, tomato, yellow bell pepper, green onions, and celery.

2. In a separate bowl, whisk together the tomato-vegetable juice cocktail, red wine vinegar, sugar, olive oil, salsa, and lemon juice. Season with salt and pepper.

3. Pour the dressing over the vegetables, and toss to coat. Cover, and refrigerate 2 hours before serving.

Gazpacho Slaw Nutritions

• Calories: 63.4 calories

• Carbohydrate: 10.6 g

• Cholesterol:

• Fat: 2.5 g

• Fiber: 3.3 g

• Protein: 1.9 g

• SaturatedFat: 0.4 g

• ServingSize:

• Sodium: 67.3 mg

• Sugar: 5.1 g

• TransFat:

• UnsaturatedFat:

Gazpacho Slaw Reviews

• What a wonderful salad. I love gazpacho & do have a favorite recipe which I combined with this one. Added a few more fresh veggies - radishes, zucchini, cauliflower & sliced black olives. As far as the dressing goes, I used clamato juice and substituted bottled hot sauce and worchestershire sauce for the salsa. I mixed the cabbage and everything else together but the dressing as I didnt want it to get too soggy as I knew there would be leftovers as I made the whole recipe for just me. It is a keeper I have made it twice in the past 2 weeks Great for a picnic as there is no mayo or anything that can spoil in the sun/heat

• The only changes I made were to use red bell pepper instead of yellow, and I added a little more V8 as the lemon juice and red wine vinegar made it a little too tart for my taste. I really liked this - easy, refreshing and pretty too. Thanks, florida gail

• I really liked this slaw but found it a bit acidic. I used Picante-V8 for more zing. Will make this again but cut back on the vinegar.

• This works with bagged coleslaw subbed in for the cabbage. We added a handful of chopped cilantro to the salad, too - really added to the taste. This is also good with a zesty Italian dressing. We ate it right away and it was delicious.

• This was very flavorful and fresh-tasting. I added red cabbage because I had to use some up, omitted the celery, and used Roasted Tomatillo and Garlic Salsa, from this site, which added a great flavor. Next time, Ill use my favorite, nontraditional gazpacho recipe: tomato, yellow pepper, corn, apple, cider vinegar, garlic, and basil.

• Interesting and quite tasty I planned to make without subs (except omitting the celery as per personal preference), but midway realized that I didnt have V-8 so subbed tomato sauce. I love V-8 and am sure it would be better with V-8 so Im looking forward to making this again. The only change I might make next time is to make a bit more dressing. Anyway, this is a keeper (PS: I used bagged angel hair cut cabbage. The bag I bought was right at five cups.)

• This was OK, not great, not bad. I probably cut my cabbage too thick, but thats how I tend to like it. We didnt think the flavors blended all that well. There just wasnt a lot of flavor for us.

• Used bagged slaw, added cilantro and jalapeno with the vegetables, used lime instead of lemon, a little more V-8 and a little less vinegar. Tossed with diced avocado before serving. Beautiful and tasty

• This dish was great Nice, full flavor and really easy to throw together. Nutritional value is great also

• I love gazpacho soup, so I thought Id give this a try. It was well worth it even though I misread the recipe and added more olive oil than it called for. I didnt have any red wine vinegar on hand, so I used equal amounts of red wine and a light oriental rice vinegar instead. It turned out just fine. We had some leftover, so I drained all the liquid off. Tomorrow Ill add more V8 to it and make Gaspacho Soup with it for our lunch. Thanks for the great idea