SB Slaw




SB Slaw

Here is the slaw recipe I made today.  I did not shred my own cabbage- bought the store bought shredded stuff.  I would prefer it fresh-  but sacrifices have to be made when you are trying to eat healthy while dealing with a toddler…I bought a small bag of regular green cabbage and a small bag of red cabbage.  The green cabbage had a few bits of carrots in there too.  The recipe calls for 4 cups each of shredded red and green cabbage.

Dressing:
1 C mayonnaise
3 Tbs Dijon mustard (I always use a bit more)
3 Tbs cider vinegar
1 ½ tsp celery seeds
1 tsp sugar substitute.  (Ok I used the real thing here, but wound up using 2 tsp instead.  I like slaw to be a little sweet too.)
Fresh Ground Salt and Pepper to taste

Mix the dressing ingredients  together, then add it to the shredded cabbage.  Serve chilled.

This was pretty good… I would have liked it a little sweeter, though.  But still quite good and easy if you don’t shred the cabbage yourself!

Comments

Post a Comment

Popular posts from this blog

Curried Chicken Salad

Image
Curried Chicken Salad 1 ½ C Mayonnaise 1 Tbs Curry Powder ½ Tsp Ground Ginger 3 Chicken Breasts, cooked, shredded* 3 stalks celery, chopped ½ small red onion, chopped ¼ C (A handful) chopped fresh cilantro   Mix mayo, curry and ginger in a small bowl. Put chicken, celery, onion and cilantro in a big bowl. Add mayo mixture and mix until evenly spread.   This is definitely not your momma’s chicken salad! I found this in a South Beach Diet cookbook.   Instead of the mayo, it had yogurt. I remember trying it that way, and thinking it was ok, but not what I wanted.   So, I thought I would reboot it with mayonnaise instead.   I love the nutty flavor of the curry and celery!   It might be nice to add some crunchy almond on top.   I could even see adding some dried apricot…or cherries? *I cooked my chicken in the crock pot with a little salt and pepper so it would cook while I was away.   You could also boil or bake...
Read more

Moroccan Cabbage and Carrot Slaw

Image
A new twist on the old slaw… Here is another slaw recipe- with a spicy twist Moroccan Cabbage and Carrot Slaw Dressing: ½ C Mayo 2 tbs Fresh Lemon Juice (Basically the juice of one lemon) 2 scallions, thinly sliced 2 tsp granular sugar substitute 1 tsp ground cumin Salt and pepper 1 head of green cabbage, shredded (4-5 C) 3 medium carrots, shredded I got the bagged stuff at the store and also used red cabbage.   I also used all the greens of the scallions by slicing them julienne style and adding to the slaw. This would make a surprising new dish for a pitch in!
Read more

Simply Divine Italian Vinaigrette

Simply Divine Italian Vinaigrette from Deb 1/2 C EVOO 4 TBS Red Wine Vinegar 1-2  Lemons, juiced 4 cloves garlic, peeled and smashed 2 tsp dried oregano salt and pepper to taste Blend in a small food processor or blender. I have to say, I made this once and forgot the lemon, and it was still super good. This was about 4-5 servings of dressing. I doubled the recipe she gave me.
Read more