This recipe will help you make half your plate fruits and
vegetables. Cabbage can be steamed, baked, or stuffed,
as well as eaten raw.
Makes: 6 servings (approximately 1 cup, each)
6 cups cabbage (shredded)
1 carrot (cleaned, peeled, and shredded)
2 tablespoons light mayonnaise
1/2 cup cider vinegar (or white vinegar)
1/4 cup sugar
1 teaspoon mustard (or dry mustard seed)
2 teaspoons celery seed (if you like)
1/4 teaspoon salt (optional)
- Place the shredded cabbage and carrots in a large bowl.
- In a separate bowl add mayonnaise, vinegar, sugar, mustard, and salt. If using celery seed, add that too.
- Mix the cabbage and carrots well with the dressing.
- Chill in the refrigerator for at least 1 hour before serving.
This is a very basic coleslaw recipe that can be made from ingredients you probably already
have in your kitchen, especially the dressing ingredients. Possible alternative purchased salad dressings
include: classic coleslaw dressing, ranch dressing and poppy seed dressing. Other ingredients you could add
Sliced or diced apples
Diced green pepper
Raisins or dried cranberries