"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." — florida gail
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shredded green cabbage
chopped yellow bell pepper
chopped green onions
tomato-vegetable juice cocktail
red wine vinegar
salt and pepper to taste
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 didn't 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, I'll use my favorite, nontraditional gazpacho recipe: tomato, yellow pepper, corn, apple, cider vinegar, garlic, and basil.
This was OK, not great, not bad. I probably cut my cabbage too thick, but that's how I tend to like it. We didn't think the flavors blended all that well. There just wasn't a lot of flavor for us.
Interesting and quite tasty. I planned to make without subs (except omitting the celery as per personal preference), but midway realized that I didn't have V-8 so subbed tomato sauce. I love V-8 and am sure it would be better with V-8 so I'm 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.)
I love gazpacho soup, so I thought I'd 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 didn't 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 I'll add more V8 to it and make Gaspacho Soup with it for our lunch. Thanks for the great idea!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 22
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