From EatingWell: EatingWell for a Healthy Heart Cookbook (2008)
Instead of a heavy creamy dressing, this refreshing coleslaw is dressed with a light caraway-flavored vinaigrette. The pretty crinkled leaves of Savoy cabbage have a nutty flavor, making this slaw especially flavorful.
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red-wine vinegar
- 1 teaspoon sugar
- 1/2 teaspoon caraway seeds,crushed
- Pinch of salt
- Freshly ground pepper to taste
- 3 cups finely shredded Savoy cabbage, (1/2 small-to-medium cabbage)
- 3 cups finely shredded red cabbage, (1/4 medium cabbage), rinsed
- 1/3 cup coarsely grated onion
- Whisk oil, vinegar, sugar, caraway seeds, salt and pepper in a large bowl. Add Savoy cabbage, red cabbage and onion. Toss to coat. Serve within 2 hours.
Per serving: 69 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 6 g carbohydrates; 1 g added sugars; 1 g protein; 2 g fiber; 44 mg sodium; 181 mg potassium.
Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (15% dv).
Carbohydrate Servings: 1/2
Exchanges: 1 vegetable, 1 fat
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- Total Time
- 30 minutes or less
- Preparation/ Technique
- EatingWell for a Healthy Heart Cookbook (2008)