Recipe: Colourful Coleslaw - August 17th, 2011

(adapted from Vegetarian Comfort Food and shared  by Melinda Peiserich)

1/2 head green cabbage
1/2 head purple cabbage
1 large carrot, grated
1 large red pepper, sliced thinly
1/4 c finely diced red onion
1/2 c cider vinegar
1/4 c white sugar
1 t salt
1/2 t mustard powder
1/4 t hot smoked paprika
1/4 t black pepper
a few dashes of hot sauce

Slice cabbage thinly and then cross cut it a bit so there aren’t long strings of cabbage, cuz that’s just not cool. Dump the cabbage into a large bowl, preferably one with a lid. Add in the grated carrot, sliced red pepper and diced onion. Give it all a giant toss and set aside.

In a small saucepan, bring the vinegar and sugar to a boil. Be careful to not inhale – this is strong stuff. Remove from heat and stir in the remaining ingredients until dissolved. Pour hot liquid over slaw and toss until well mixed. Add a few dashes of hot sauce, if desired. Place lid on bowl or cover with plastic wrap or a plate and refrigerate for 30 minutes. Or refrigerate for 6 hours if you can wait that long and serve. Lasts for a couple of days in the fridge (as if).

Approximate Nutrition Facts per serving (six servings total):
Calories: 84
Fat: 2 grams
Carbohydrates: 18 grams
Fiber: 3 grams
Protein:  1.5 grams


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