Tangy Mustard Coleslaw

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