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 prep.....you 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
- 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.
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