Heart-Healthy Cole Slaw
Recipe: #7804
October 25, 2011
Categories: Salads, Vegetable Salad, Side Dishes, Cabbage, Onions, Peppers, Southern, July 4th, Labor Day, Picnic, Potluck, Sunday Dinner Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"This slaw is healthier than most, and since it is essentially vinegar and oil, it is safe to have on a buffet for hours. Cook time is chill time. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'All"."
Ingredients
Nutritional
- Serving Size: 1 (235.9 g)
- Calories 211.3
- Total Fat - 13.9 g
- Saturated Fat - 1.9 g
- Cholesterol - 0 mg
- Sodium - 48.6 mg
- Total Carbohydrate - 21.4 g
- Dietary Fiber - 4 g
- Sugars - 13.8 g
- Protein - 2.7 g
- Calcium - 80.7 mg
- Iron - 1.5 mg
- Vitamin C - 98.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place cabbage, bell pepper and onion in a large bowl,sprinkle over the sugar and season with salt & pepper and set aside.
Step 2
In a small saucepan, combine the oil, vinegar, dry mustard, and celery seed, and season w salt & pepper.
Step 3
Bring to a boil over high heat, then reduce heat and simmer 1 minute.
Step 4
Pour the hot dressing over the cabbage and toss to combine.
Step 5
Cover with plastic wrap and marinate in the refrigerator for 2 hours.
Step 6
To serve, remove from refrigerator, taste and season for seasoning with salt & pepper.
Tips
No special items needed.