Lowfat Marinated Coleslaw Recipe
3 1/2 cups cabbage, coarsely shredded
1 1/4 cups red cabbage, coarsely shredded
1 cup carrot, coarsely shredded
1 cup celery, diced
1/2 cup onion, chopped
3/4 cup cider vinegar
1/4 cup sugar
1 1/2 tablespoons vegetable oil
3/4 teaspoons dried mustard
1/2 teaspoon celery seeds
Combine first 5 ingredients in a large bowl, toss gently and set aside. Combine remaining ingredients in a small saucepan. Heat over low heat until sugar dissolves, stirring constantly. Cool dressing mixture to room temperature.
Pour vinegar mixture over cabbage mixture and toss to coat. Cover and marinate in refrigerator for a few hours, stirring occasionally.
Makes 8 servings
Serving Size: 6 ounces
| nutrients per serving | |
|---|---|
| calories: | 74 |
| total fat: | 3 g (31% of calories) |
| saturated fat | trace |
| cholesterol: | 0 mg |
| sodium | 26 mg |
| carbohydrate: | 13 g (64% of calories) |
| protein: | 1 g (5% of calories) |
| fiber: | 2 g |
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