|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 18g||66%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Did you know that coleslaw is named after the Dutch words kool (cabbage) and sla (salad)? Yes, this American barbeque favorite is actually Dutch. Coleslaw is one of those dishes that has suffered terrible abuse over the years, especially at the hands of some fast food companies, but a proper homemade coleslaw is hard to beat. It’s full of vegetable goodness and as long as you don’t drown it in too much mayonnaise it is rather healthy too.
- For the Dressing:
- 1/2 cup mayonnaise
- 1 teaspoon mustard (grainy)
- 1 teaspoon white wine vinegar
- For the Salad:
- 1/4 head red cabbage (finely chopped)
- 1/4 head white cabbage (finely chopped)
- 2 carrots (grated or cut into tiny cubes)
- 1 leek (sliced very finely)
- 1 red paprika (cut into tiny cubes)
- 1/2 cup cress sprouts (or mixed sprouts)
Gather the ingredients.
Mix the mayonnaise, mustard, and vinegar together for the dressing.
Now place the remaining ingredients in a large bowl, add the dressing, and toss until everything is just covered.
Clearly, this is a cinch to make if you have a food processor. We sometimes cheat and buy a pack of presliced and pre-diced veggies at the supermarket, to which we add the dressing, cress, and a few other ingredients.
Variation: Add diced apples and chopped walnuts.