Ingredients
- 4 cups shredded green cabbage
- 1 cup shredded carrots (2 medium)
- 1/4 cup green onions thinly sliced (about 2-3)
- 3 tablespoons vinegar
- 3 tablespoons salad oil
- 2 tablespoons sugar (more or less to taste to balance vinegar)
- 1/4 teaspoon dry mustard
- 1/4 teaspoon caraway seed (optional)
- 1/4 teaspoon salt (or to taste)
- 1/8 teaspoon black pepper (or to taste)
- 1/4 teaspoon bottled hot pepper sauce (or to taste)
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Vinaigrette Coleslaw II
Time: 20 minutes prep
Servings: 6
Directions
- In medium size salad bowl add cabbage, carrots and green onions.
- In small bowl whisk together vinegar, oil, sugar, mustard, caraways seeds (optional) salt, pepper and hot pepper sauce.
- Pour vinaigrette over cabbage mixture and toss lightly to coat. Chill 2 hours or overnight.
- Yield: 6 side dish servings.
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Summary
Light, sweet and tart, this salad is a refreshing change from creamy coleslaws. This is a variation of Vinaigrette Coleslaw I - link below (see "Useful Links".) This salad is easily made diabetic-friendly by using a sweetening substitute such as Splenda, and reducing amount of oil.
Menus and Pairings
Reviews
December 7, 2012
My Grandmother used to make a Slaw like this!...but the dressing had celery seeds and it was briefly boiled and poured over the cabage while still hot...thus wilting the cabbage slightly and releasing some of the cabbage juices into the dressing...then she would chill it.
The technique achieves a bigger flavor in less time.
I'm so glad you reminded me of this!
So good with fried chicken and fried shrimp as well.I've cooked/tasted this recipe!This is a variation
Comments
December 12, 2012This looks delicious salad foodie! Will have to give it a try over the holidays!
