Gazpacho Slaw Recipe -
Gazpacho Slaw Recipe

Gazpacho Slaw

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins

    2 hrs 20 mins


  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.
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Reviews More Reviews

Mar 06, 2008

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!

Feb 25, 2006

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!!


10 Ratings

Aug 06, 2007

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.

Aug 15, 2006

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.

Apr 16, 2008

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.

Jul 03, 2013

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!

Feb 15, 2013

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.

Aug 27, 2007

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.)


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  • Calories
  • 63 kcal
  • 3%
  • Carbohydrates
  • 10.6 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.5 g
  • 4%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 132 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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