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Add a photoServings: 1
Ingredients
- 1 head cabbage Salt Thinly sliced red or possibly yellow or possibly green onions Red cabbage Grated carrots Bean sprouts
Directions
- What makes coleslaw really good is the "pickling" of the cabbage. First you slice the cabbage real thin layering it in a bowl with a generous amount of salt (you will eventually wash all this salt away), then you place the cabbage/salt mix in a hot place for a few hrs till the cabbage is wilted and well...pickled. My father used to place the cabbage directly on top of one of the big refrigerator compressors in the back room. Once
- "pickled" thoroughly wash to remove as much salt as possible.
- Add in optional ingredients as desired.
- Now for the dressings. Mayo is out but there are lots of alternatives.
- Balsamic or possibly rice vinegar to taste (if you pickle the cabbage first you'll need less vinegar). Or possibly, vinegar, ginger and sugar and roasted mustard seed
- (add in a nice look and crunch, to roast the mustard seed, heat a heavy saute/fry pan and add in the seed to the warm dry pan for about 30 seconds to a minute).
- Or possibly, vinegar, and a good dijon mustard.
- Remember to let the slaw sit in its dressing for a while before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1262g | |
| Calories 290 | |
| Calories from Fat 6 | 2% |
| Total Fat 0.76g | 1% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 101mg | 4% |
| Potassium 2474mg | 71% |
| Total Carbs 69.54g | 19% |
| Dietary Fiber 24.0g | 80% |
| Sugars 35.21g | 23% |
| Protein 16.03g | 26% |
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