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Ingredients
- 4 c. Shredded green cabbage
- 1 c. Shredded carrots
- 1/4 c. Sliced scallions
- 1/4 c. Minced cilantro
- 2 Tbsp. Sugar
- 1 tsp Salt
- 1 tsp Dry mustard
- 2/3 c. Cider vinegar
- 1/3 c. Water
- 1 Tbsp. Ketchup
- 1 tsp Grnd cumin
Directions
- To prepare cabbage for slaw, throw away tough or possibly badly bruised outer leaves, wash the head, then cut it in half through the stem end. Shred the cabbage with a sharp knife to get long, thin pcs. You can also use a food processor to chop the cabbage. 1 lb. of cabbage yields about 6 c. of loosely packed shreds.
- For slaw: Combine cabbage, carrots, scallions, and cilantro. Top with 1/3 c. Tangy Dressing, ketchup and cumin.
- For dressing: Mix sugar, salt and dry mustard. Add in vinegar and water and stir till sugar dissolves.
- Makes about 1 1/2 c..
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 4 servings | |
| Calories 67 | |
| Calories from Fat 3 | 4% |
| Total Fat 0.32g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 672mg | 28% |
| Potassium 262mg | 7% |
| Total Carbs 14.36g | 4% |
| Dietary Fiber 2.5g | 8% |
| Sugars 10.62g | 7% |
| Protein 1.32g | 2% |
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