Old-Fashioned Coleslaw
Yield
8 servingsPrep
110 minCook
0 minReady
170 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | cups |
cabbage
finely shredded |
|
| 1 | cup |
mayonnaise
|
|
| ½ | cup |
red wine vinegar
|
|
| 2 | teaspoons |
sugar
|
|
| 1 | tablespoon |
dijon mustard
|
|
| ¼ | cup |
carrots
finely grated |
|
| ⅛ | cup |
parsley leaves
and chives, finely chopped |
|
| ⅛ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.9 | l |
cabbage
finely shredded |
|
| 237 | ml |
mayonnaise
|
|
| 118 | ml |
red wine vinegar
|
|
| 1E+1 | ml |
sugar
|
|
| 15 | ml |
dijon mustard
|
|
| 59 | ml |
carrots
finely grated |
|
| 3E+1 | ml |
parsley leaves
and chives, finely chopped |
|
| 0.6 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
Directions
Remove outer leaves from cabbage, then core.
Cut heads into quarters and soak in cold water in the refrigerator for 1 to 2 hours.
Shake off excess water and shred very finely, then pat shreds dry with towels.
Place the shreds in a bowl and mix in all other ingredients.
Cover and refrigerate for 1 hour before serving.
