Tangy Mustard Coleslaw

Tangy Mustard Coleslaw Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
This crisp, creamy salad is good with burgers or fish sandwiches. Add a dash of hot sauce to mustard mixture for extra spiciness.

Yield:

7 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

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.

Laura Zapalowski,

June 2008
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