Tangy Mustard Coleslaw

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

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Nutritional Information

Amount per serving
  • Calories: 58
  • Calories from fat: 12%
  • Fat: 0.8g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.5g
  • Carbohydrate: 12.3g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 172mg
  • Calcium: 43mg

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. 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.

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