Saturday, October 1, 2011

Vinegary Coleslaw

Last week I made a batch of black bean burgers to enjoy throughout the week for lunch. I’m always looking for something different to go with them on the side and happened across this coleslaw recipe. No mayo, not creamy, and full of flavor. Armed with a head of cabbage and a couple carrots from the local farmstand I made up a batch. Definitely will make again! This recipe is from Eating Well.


Vinegary Coleslaw
serves 2


  • 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


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


per 1 cup serving: 101 calories, 7g fat, 1g protein, 2g fiber, 138mg sodium, 248mg potassium

1 comment:

  1. Sounds good - I actually prefer vinegar based coleslaw over the mayo.