This coleslaw is not only tasty, but also egg-free and vegan-friendly! It's inspired by gazpacho soup and works incredibly well as a side dish to any meal. Alternatively, you can serve it as a salad.
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! - 06 Mar 2008 (Review from Allrecipes US | Canada)
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!! - 25 Feb 2006 (Review from Allrecipes US | Canada)
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. - 06 Aug 2007 (Review from Allrecipes US | Canada)