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Coleslaw Recipe
“Fresh coleslaw is actually a pretty good side dish to accompany a meal, not hard to make and the cabbage, which is a main ingredient,
is wonderful for good digestion. Don't let the time intimidate you. You only need to cut stuff up, mix it together, and then let it sit in the
refrigerator for an hour.” – Kelly May
Prep Time: 30 min.
Cook Time: 1 hour
Total Time: 1 hour 30 min.
Ingredients:
Recipe Makes 4 Servings
•
¼ cup sour cream
•
2 tablespoons mayonnaise or salad dressing
•
1 ½ teaspoons sugar
•
1 teaspoon lemon juice
•
1 teaspoon Dijon Mustard
•
¼ teaspoon celery seed
•
1/8 teaspoon pepper
•
¼ of a medium head of cabbage
•
½ of a small carrot
•
½ of a small onion
Directions:
1.
Mix the sour cream, mayonnaise, sugar, lemon juice, mustard, celery seed and pepper in the small bowl.
2.
Place a flat side of the ¼ head of cabbage on a cutting board, and cut of the core. Cut the cabbage into thin slices with a large
sharp knife. Cut the slices several times to make smaller pieces. You should have about 2 cups.
3.
Peal and shred the carrot. Peel and chop the onion.
4.
Place the cabbage, carrot and onion in the medium bowl. Pour in sour cream mixture, and mix with a large spoon until the
vegetables are evenly coated with the dressing.
5.
Cover and refrigerate the coleslaw at least 1 hour to blend flavors. Cover and refrigerate and remaining coleslaw.
Nutrition
Amount per Serving
Calories: 30
Total Fat: 0 g
Total Carbs: 6 g
Protein: 2 g
Sodium: 150 mg
Did you know???
o
Cabbage is an excellent source of dietary fiber, potassium, copper, viamin B1, vitamin K, vitamin B6.
o
Red cabbage has added nutritional benefits, such as its significantly higher concentration of anthocyanin polyphenols.
