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Vinegary Coleslaw

:  EatingWell Serves Two

Your rating: None Average: 3.9 (15 votes)

Forget mayonnaise-laden coleslaw. The bright, clean flavors in this version goes well with everything from tacos to barbecue.


READER'S COMMENT:
"I made this recipe for a church picnic today and it was delicious! I used splenda instead of sugar and MCT oil instead of canola oil. It was a hit! "
Vinegary Coleslaw Recipe

Makes: 2 servings, about 1 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 2 tablespoons white-wine vinegar
  • 1 tablespoon canola oil
  • 1 teaspoon sugar
  • 1 teaspoon Dijon mustard
  • Pinch of celery seed
  • Pinch of salt
  • 1 1/2 cups shredded cabbage
  • 1 carrot, peeled and grated
  • 1/4 cup slivered red onion

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Preparation

  1. Whisk vinegar, oil, sugar, mustard, celery seed and salt in a medium bowl. Add cabbage, carrot and onion and toss to coat.

Nutrition

Per serving: 101 calories; 7 g fat ( 1 g sat , 4 g mono ); 0 mg cholesterol; 9 g carbohydrates; 2 g added sugars; 1 g protein; 2 g fiber; 138 mg sodium; 248 mg potassium.

Nutrition Bonus: Vitamin A (100% daily value), Vitamin C (35% dv).

Carbohydrate Servings: 1

Exchanges: 1 vegetable, 1 1/2 fat


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Recipe Categories

Holiday
Memorial Day
Super Bowl
Father's Day
July 4th
Labor Day
Health & Diet Considerations
Gluten free
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Style/Theme
Cooking for 2
Quick (total 30 min. or less)
Vegan
Vegetarian
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
4
Preparation/ Technique
No-cook
Type of Dish
Salad, side/appetizer
Meal/Course
Lunch
Dinner

Ethnic/Regional
American
Season
Spring
Summer
Fall
Winter
Publication
EatingWell Serves Two
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