recipes
Coleslaw
Makes about 5 cups
Coleslaw
Makes about 5 cups
A mayonnaise-free version of this classic barbecue side dish, this is nice and light with the same tang.
Nutritional information per serving (½ cup):Calories 55 (68% from fat)
carb. 4g
pro. 1g
fat 4g sat. fat 1g
chol. 0mg
sod. 89mg
calc. 25mgfiber 1g
carb. 4g
pro. 1g
fat 4g sat. fat 1g
chol. 0mg
sod. 89mg
calc. 25mgfiber 1g
Ingredients
- 3small scallions, cut into
- 1-inch pieces
- 1cup fresh Italian parsley,
- stems discarded
- 2tablespoons ketchup
- 2tablespoons cider vinegar
- 2tablespoons vegetable oil
- ½teaspoon kosher salt
- 1⁄8 teaspoon celery salt
- ¼teaspoon freshly ground black pepper
- 1large carrot, peeled
- ¼medium head red cabbage,
- cored, about 8 ounces
- ¼medium head savoy cabbage,
- cored, about 8 ounces
Preparation
- 1. Insert the chopping blade into the work bowl of the food processor. Add the scallions and parsley and pulse to finely chop, about 6 to 8 pulses. Add the ketchup, cider vinegar, oil, salt, celery salt and black pepper and pulse to combine. Reserve.
- 2. Remove the chopping blade and insert the medium shredding disc. Shred the carrot on High. Remove the shredding disc and flip to insert the slicing disc. Slice the cabbages on High. Transfer to a large mixing or serving bowl and toss all ingredients together.
- 3. Taste and adjust seasoning as desired.
