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Tangy Mustard Coleslaw

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 7 servings (serving size: about 1 cup)
This crisp, creamy salad is good with burgers or fish sandwiches. Add a dash of hot sauce to mustard mixture for extra spiciness.

Ingredients

  • 7 cups finely shredded green cabbage (about 1/2 head)
  • 1 cup thinly vertically sliced red onion
  • 1 cup grated carrot
  • 1/4 cup white wine vinegar
  • 2 tablespoons sugar
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons reduced-fat mayonnaise
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon ground red pepper

Nutrition Information

  • calories 58
  • caloriesfromfat 12 %
  • fat 0.8 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.3 g
  • protein 1.5 g
  • carbohydrate 12.3 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 0.5 mg
  • sodium 172 mg
  • calcium 43 mg

How to Make It

  1. Combine cabbage, onion, and 1 cup carrot in a large bowl. Combine white wine vinegar, sugar, mustard, mayonnaise, salt, black pepper, and red pepper in a small bowl; stir well with a whisk. Add the mustard mixture to cabbage mixture, and toss well to coat. Cover and chill for 20 minutes. Stir before serving.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.