Tangy Mustard Coleslaw

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
This crisp, creamy salad is good with burgers or fish sandwiches. Add a dash of hot sauce to mustard mixture for extra spiciness.
Yield: 7 servings (serving size: about 1 cup)
Ingredients
- 7 cups finely shredded green cabbage (about 1/2 head)
- 1 cup thinly vertically sliced red onion
- 1 cup grated carrot
- 1/4 cup white wine vinegar
- 2 tablespoons sugar
- 2 tablespoons whole-grain mustard
- 2 tablespoons reduced-fat mayonnaise
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon ground red pepper
Preparation
1. Combine cabbage, onion, and 1 cup carrot in a large bowl. Combine white wine vinegar, sugar, mustard, mayonnaise, salt, black pepper, and red pepper in a small bowl; stir well with a whisk. Add the mustard mixture to cabbage mixture, and toss well to coat. Cover and chill for 20 minutes. Stir before serving.
Nutritional Information
- Calories:
- 58 (12% from fat)
- Fat:
- 0.8g (sat 0.1g,mono 0.1g,poly 0.3g)
- Protein:
- 1.5g
- Carbohydrate:
- 12.3g
- Fiber:
- 3g
- Cholesterol:
- 0.0mg
- Iron:
- 0.5mg
- Sodium:
- 172mg
- Calcium:
- 43mg




