Kicking Summer Coleslaw
This coleslaw is the perfect accompaniment or side dish to any type of barbecued meat.
Ingredients
6 cups purple cabbage, finely shredded (1 ½ pounds cabbage)
1 ¼ cups green onions, thinly sliced (6 large green onions)
1 cup peeled and shredded, carrots (2 medium carrots)
Dressing
1 cup reduced-fat olive oil mayonnaise
2 to 3 cloves fresh garlic, minced or presses
1 red jalapeño pepper, minced – optional
2 tbsp. seasoned rice vinegar
3 tbsp. brown sugar
½ tsp. sea or regular salt
¼ tsp. freshly ground black pepper
6 cups purple cabbage, finely shredded (1 ½ pounds cabbage)
1 ¼ cups green onions, thinly sliced 6 large green onions)
1 cup peeled and shredded, carrots (2 medium carrots)
Dressing
1 cup reduced-fat olive oil mayonnaise
2 to 3 cloves fresh garlic, minced or presses
1 red jalapeño pepper, minced – optional
2 tbsp. seasoned rice vinegar
3 tbsp. brown sugar
½ tsp. sea or regular salt
¼ tsp. freshly ground black pepper
Directions
1. Place all vegetables in a large bowl and set aside.
2. In a small bowl, mix together mayonnaise, garlic, jalapeño (if using), vinegar, sugar, salt, and
pepper until combined.
3. Add dressing to vegetable mixture and blend all ingredients together until well combined. Adjust seasonings if necessary. Serve or cover and refrigerate until ready to serve.
Nutrition
Nutrition Facts: 1 ½ cup serving at 78 calories; 5g fat; 8g carbohydrate; 1g fiber; 0g protein; 0mg cholesterol; 252mg sodiumTraditional Nutrition Facts: ½ cup at 125 calories; 12g fat; 10g carbohydrate; 1g Fiber; 1g protein; 10mg cholesterol; 340mg sodium
Nutritional Talking Points:
1. Traditional coleslaw is loaded with real mayonnaise. In this recipe reduced fat, olive oil mayonnaise is used cutting the fat per serving by half.
2. This recipe also uses seasoned rice vinegar rather than apple cider, giving the slaw less of a vinegary bite.
