SHREDDED TRI-COLOR CABBAGE SALAD Recipe
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).
Summary
Difficulty LevelVery EasyHealth IndexHealthy++
Ingredients
| Apple cider vinegar | 1/3 Cup (16 tbs) | |
| 1/4 cup mild floral honey | ||
| Stone ground mustard | 1 Tablespoon | |
| Sea salt | 1 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| Peanut oil | 1/4 Cup (16 tbs) | |
| 1/2 medium green cabbage, very thinly sliced | ||
| 1/2 medium red or purple cabbage, very thinly sliced | ||
| 1 large white onion, 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.
2. Add the cabbages and onion and toss with the apple cider vinaigrette. Taste and adjust seasoning, if necessary. Gently toss and serve.
Chef
