Fresh, crisp and tangy coleslaw makes an ideal side dish for fried fish. The extra step of draining the shredded cabbage helps the coleslaw keep longer without getting watery.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2009
Ingredients
Method
In large bowl, toss cabbage with 1 tsp (5 mL) of the salt. In separate bowl, toss together carrots, onion and remaining salt. Let both stand for 1 hour.In colander, drain cabbage. By handfuls, squeeze out excess moisture and return cabbage to bowl. Add undrained carrots and onion; toss to combine.
Whisk together vinegar, oil, sugar, mustard and celery seeds; toss with cabbage mixture and parsley. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 3 days.)
Nutritional facts Pper serving: about
- Sodium 328 mg
- Protein 2 g
- Calories 78.0
- Total fat 4 g
- Potassium 306 mg
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 11 g
%RDI
- Iron 5.0
- Folate 20.0
- Calcium 5.0
- Vitamin A 39.0
- Vitamin C 47.0
