Tangy Coleslaw

Tested Till Perfect

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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