Vinaigrette Coleslaw Recipe
Ingredients
| Cabbage | 2 Cup (32 tbs), thinly sliced (loosely packed very green) | |
| Red bell pepper | 1⁄4 Cup (4 tbs), chopped | |
| Green onions | 2 Tablespoon, thinly sliced | |
| Parsley | 2 Tablespoon, chopped (fresh) | |
| White wine vinegar | 2 1⁄2 Tablespoon | |
| Water | 2 Tablespoon | |
| Sugar | 1 1⁄2 Teaspoon | |
| Olive oil | 1 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Dried basil | 1⁄4 Teaspoon | |
| Freshly ground pepper | 1⁄8 Teaspoon | |
| Garlic powder | 1 Dash |
Nutrition Facts
Serving size
Calories 75 Calories from Fat 25
% Daily Value*
Total Fat 3 g4.3%
Saturated Fat 0.4 g2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 266.5 mg11.1%
Total Carbohydrates 12 g3.8%
Dietary Fiber 3.5 g14.1%
Sugars 7.3 g
Protein 2 g3.9%
Vitamin A 51.5% Vitamin C 127.9%
Calcium 7.5% Iron 11.6%
*Based on a 2000 Calorie diet
Directions
1. In a bowl, mix together green cabbage, bell pepper, green onions and parsley
2. in a smaller bowl, combine the vinegar, sugar, water, olive oil, salt, basil, garlic powder and pepper and whisk till blended
3. Pour this over the coleslaw and toss well; cover and chill for a couple of hours
SERVING
4. Toss before serving, preferably with a slotted spoon
Chef
