Thursday, July 30, 2009

Tangy Mustard Coleslaw

This crisp, creamy salad is my answer to coleslaw and is a great companion for most grilled meals. I made this with the spice rubbed pork tenderloin, but would be great with burgers or fish sandwiches. I got this recipe from Cooking Light, of course. Oh yea, and use a food processor for the will be very happy.

7 cups finely shredded green cabbage
1 cup thinly sliced red onion
1 cup grated carrot
1/4 cup white wine vinegar
2 T. sugar
2 T. whole-grain mustard
2 T. reduced fat mayo
1/8 tsp. salt
1/8 tsp. pepper
1/8 tsp. ground red pepper

  1. Combine first 3 ingredients in a large bowl. Combine vinegar and remaining ingredients in a small bowl; stir well with a whisk. Add mustard to mixture to cabbage mixture, and toss well to coat. Cover and chill 20 minutes. Stir before serving. Yield: 7 servings.
THE Verdict: FAB!! Great side dish. Add a dash of hot sauce to the mustard mixture for extra spiciness.