Versatile Coleslaw

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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)

Ingredients

  • 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)

Directions

  1. Place the shredded cabbage and carrots in a large bowl.
  2. In a separate bowl add mayonnaise, vinegar, sugar, mustard, and salt. If using celery seed, add that too.
  3. Mix the cabbage and carrots well with the dressing.
  4. Chill in the refrigerator for at least 1 hour before serving.

Source: Available at www.usda.gov/whatscooking and adapted from food.com

Alice’s Notes: 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 include:

  • Sliced or diced apples
  • Mandarin oranges
  • Diced green pepper
  • Raisins or dried cranberries
  • Green onions
  • Sunflower seeds
  • Peanuts
  • Pineapple

ABOUT ALICE HENNEMAN

My husband and I enjoy eating healthy foods, but they must taste good and be quick to prepare.

My goal with Cook It Quick is: Making you hungry for healthy food!

Follow along as I share recipes and kitchen tricks that help you enjoy the same types of foods. And though I am a registered dietitian and University of Nebraska-Lincoln extension educator, all my recipes must pass inspection by my toughest critic … my husband!

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