1 Cabbage, white 1 Red Pepper* 4 Carrots 1/6 Red Onion
1 Recipe Slaw Dressing [below]
* Can also use 1/2 red and 1/2 green pepper.
Cut cabbage into quarters; Remove core.
Place into food processor fitted with slicing blade.
Cut all cabbage and place into a large bowl.
Note: The cole slaw can be done by hand with a sharp knife on a cutting board if you do not have a food processor. The big advantage of the processor is that all of the ingredients can be sliced in only a few minutes.
Slice the red pepper and onion using the same slicing blade.
Place into bowl with cabbage.
Change to the grating blade and grate the carrots.
Place in bowl with other ingredients.
Cole Slaw Dressing Ingredients:
7 Tbs. Apple Cider Vinegar 1/4 Cup Apple Juice 1 tsp. Celery Salt 1/2 tsp. Salt 1/2 Tbs. Yellow Mustard Powder 1/8 tsp. Ground Black Pepper 2 Tbs. Agave Nectar
1 Tbs Olive Oil 2 Tbs. Canola Oil
Drizzle both oils over the sliced vegetables.
Place all other ingredients into a saucepan.
Mix well and bring to a boil.
Boil for half a minute and pour over the vegetables.
Mix and toss everything together.
Cover bowl and refrigerate overnight.
New Taste Thinking:
Cole slaws can be either very healthy or very unhealthy, depending on the recipe. The basic ingredients start out healthy but oftentimes they get smothered with mayonnaise and sugar. In this recipe the cabbage is the star and all the other ingredients are the background flavors. If you do not want to wait until the next day to eat this salad try to wait for a few hours so that the cabbage can absorb the flavor from the dressing.
Serving Size 1/2 Cup Servings Per Recipe 7 Calories 96 Calories from Fat 56 Total Fat 6g
Saturated Fat 1g Trans Fat 0g Cholesterol 0mg
Sodium 527mg Total Carbohydrate 9g Dietary Fiber 2g
Sugars 6g Protein 1g
