SHREDDED TRI-COLOR CABBAGE SALAD
28 Jul 2010
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).
|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|
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.
Difficulty Level:Very Easy
StoryThe 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.
SHREDDED TRI-COLOR CABBAGE SALAD Recipe