Deep South Slaw
Vegetarian Times Issue: February 1, 2009 p.60
The key to perfect coleslaw is a creamy base, a hint of sweetness, a touch of tangy vinegar, and, in the case of Cajun versions, a little kick from hot sauce or cayenne pepper.
Directions
Combine cabbage, carrots, and bell pepper in large bowl. Whisk together mayonnaise, mustard, cider vinegar, sugar, salt, and cayenne pepper in small bowl. Pour mayonnaise mixture over cabbage mixture, and toss to coat. Chill well. Sprinkle with parsley before serving.
ingredient list
Serves 8
- 2 medium carrots, grated
- 10 oz. green cabbage, thinly sliced (4 cups)
- 1 medium red bell pepper, thinly sliced (1 cup)
- 3 Tbs. vegan mayonnaise
- 2 Tbs. whole-grain mustard
- 1 Tbs. cider vinegar
- 1 Tbs. sugar
- ½ tsp. salt
- ¼ tsp. cayenne pepper
- ½ cup parsley, chopped
Nutritional Information
Per 1/2-cup serving:
| Calories |
50 |
| Protein |
1g |
| Total Fat |
2g |
| Saturated Fat |
<1g |
| Carbs |
7g |
| Cholesterol |
0mg |
| Sodium |
299mg |
| Fiber |
2g |
| Sugar |
3g |
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Make this for dinner
Delicious! Thank you.
My husband is a coleslaw freak and he loves this recipe. I added a little Tabasco for that "kick".