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SHREDDED TRI-COLOR CABBAGE SALAD

Per serving: 150 calories, 9g total fat, 1.5g saturated fat, 0g trans fat, 0mg cholesterol, 440mg sodium, 19g total carbohydrate, 2g dietary fiber, 1g protein Reprinted with permission from Big Green Cookbook by Jackie Newgent, RD (Wiley, 2009).
Ingredients
  Apple cider vinegar 1⁄3 Cup (5.33 tbs)
  Mild floral honey 1⁄4 Cup (4 tbs)
  Stone ground mustard 1 Tablespoon
  Sea salt 1 Teaspoon (Or To Taste)
  Ground black pepper 1⁄2 Teaspoon (Or To Taste)
  Peanut oil 1⁄4 Cup (4 tbs)
  Green cabbage 1⁄2 Medium, very thinly sliced
  Cabbage 1⁄2 Medium, very thinly sliced (Red Or Purple)
  White onion 1 Large, very thinly sliced
Directions

1. Whisk together the vinegar, honey, mustard, salt, and pepper in a large serving bowl. Whisk in the oil.
2. Add the cabbages and onion and toss with the apple cider vinaigrette. Taste and adjust seasoning, if necessary. Gently toss and serve.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Restriction: 
Vegetarian
Interest: 
Everyday, Healthy
Servings: 
6
Story
The most popular way to prepare cabbage is raw in a slaw. This quick and colorful version is tops on my charts for a refreshing side anytime that fresh red or green cabbage is available—which is most of the year. For eco-flair, serve it in bowls made from the remaining cabbage halves. Use extra cabbage in sandwiches, too.

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