Recipe by florida gail
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
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 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.)
* 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
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
This easy broccoli salad will be a star at your next potluck or family dinner.
See how to make coleslaw just like the creamy restaurant slaw you love!
Learn how to make this refreshing, cold-tomato soup from Andalusia, Spain.