Tangy Coleslaw
This tangy salad is a good accompaniment to all of the grilled kabobs as well as other grilled meats, poultry, hamburgers and hot dogs. If you want to serve it as soon as it's made, reduce the mustard to 3/4 tsp (4 mL).
Servings: 8
Ingredients:
| Nutritional Info | |
| PER SERVING: about | - |
| cal | 55 |
| pro | 1 g |
| total fat | 2 g |
| sat. fat | trace |
| carb | 9 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 372 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 5% |
| vit A | 9% |
| vit C | 105% |
| folate | 22% |
-
8 cups (2 L) shredded cabbage (about one-third head)
1-1/4 tsp (6 mL) salt
1 sweet red pepper, thinly sliced
Half red onion, thinly sliced
1 tbsp (15 mL) chopped fresh dill (or 1 tsp/5 mL dried dillweed)
1/4 cup (50 mL) red wine vinegar
1 tbsp (15 mL) granulated sugar
1 tbsp (15 mL) vegetable oil
1 tsp (5 mL) dry mustard
3/4 tsp (4 mL) celery seeds
1/4 tsp (1 mL) pepper
Preparation:
In large bowl, toss cabbage with 1 tsp (5 mL) of the salt. In separate bowl, toss red pepper with 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 red pepper, onion and dill; toss to combine.
In small bowl, whisk together vinegar, sugar, oil, mustard, celery seeds and pepper, pour over cabbage mixture and toss.
Cover and refrigerate for 1 hour. (Make ahead: Refrigerate for up to 48 hours.)
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