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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Choose a medium-sized head of cabbage and remove the tough outer leaves. It is important to slice the cabbage very thinly. The dressing will break down the harsh texture and soften the slaw. Ingredients:
1 green cabbage (about 2 pounds), cored and thinly shredded |
2 medium-sized carrots, peeled and grated |
1 green bell pepper, stemmed, seeded, halved and grated |
1 tablespoon coarsely grated yellow onion |
2 cups mayonnaise |
1/2 cup sugar |
1/4 cup dijon mustard |
1/4 cup cider vinegar |
1 tablespoon celery seeds |
salt to taste |
freshly ground black pepper, to taste |
2 tablespoons chopped flat-leaf parsley, for garnish |
Directions:
1. Toss the cabbage, carrots, bell pepper and onion in a large bowl. In another bowl, combine the remaining ingredients except the parsley. Fold into the vegetables. Cover and refrigerate for at least 3 hours for the flavors to blend. Serve at room temperature in a decorative bowl, sprinkled with the chopped parsley.
2. Per 6-ounce serving: 340 calories, 16g carbohydrates, 1g protein, 29g fat, 25mg cholesterol. Nutritional Breakdown: New Wellness, Richmond, Va. Nutritional analysis provided by Self Nutritional Breakdown: New Wellness, Richmond, Va. Nutritional analysis provided by New Wellness, Richmond, Va.
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