This crisp, creamy salad is good with burgers or fish sandwiches. Add a dash of hot sauce to mustard mixture for extra spiciness.
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
How to Make It
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.
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I've made this coleslaw several times for group barbecues and for just my husband and me. I've gotten many compliments on this recipe, and this is the only coleslaw my husband will eat. You can't go wrong with this recipe.
If you're looking for more of a tangy coleslaw versus a creamy one, this one is perfect, saves a lot of fat and calories as well. I used rice wine vinegar and prepackaged coleslaw mix, so it went together super fast. I am not a fan of light mayo but I used it anyway to see if I would notice a difference of taste -- I didn't! Love love this recipe.
I have been making this recipe since it came out in the 2008 issue. It is the only one I use and I get rave reviews every time I make it. My son even called me from Texas for the recipe so he could take it to a BBQ bash. It was a huge hit there too!
How easy is to easy? This may be it! Really good. I would think that the whole-grain mustard is a must. Thank God the coleslaw was so good, because the main course was a flop. A real make-again-because-it-is-so-easy-and-good.
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