Homemade Cole Slaw

Great as a side, but also perfect for topping sandwiches.

December 22, 2010

Crunchy, cool, and suffused with vinegar tang, this slaw has nothing to do with those soupy, mayo-drenched, oversweetened versions you find in most supermarket deli cases. Great as a side, but also perfect for topping sandwiches.

2 tbsp dijon mustard
2 tbsp mayonnaise
2 tbsp vinegar (red wine, white wine, or cider)
2 tbsp canola oil
salt and black pepper to taste
1/2 head green cabbage, very thinly sliced
1/2 head red cabbage, very thinly sliced
3 carrots, cut into thin strips
1 tsp fennel seeds
Pickled Jalapenos, optional

1. Mix the mustard, mayonnaise and vinegar in a bowl. Slowly whisk in the oil. Season with salt and pepper.

2. Combine the cabbages, carrots, fennel seeds, jalapenos (if using), and dressing in a large bowl. Toss so that everything is evenly coated and season with more salt and pepper.

Nutritional Facts per serving
Calories     142.1 cal
Fat     8.6 g
Saturated fat     0.9 g
Cholesterol     1.7 mg
Sodium     247.9 mg
Carbohydrates     14.7 g
Total sugars     7.3 g
Dietary fiber     4.6 g
Protein     2.4 g


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