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Sweet Sour Coleslaw

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Recipe

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Yield

8 servings

Prep

15 min

Cook

0 min

Ready

50 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
¾ cup white vinegar
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½ cup granulated sugar replacement
*
¼ cup vegetable oil
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1 teaspoon salt
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1 teaspoon dry mustard
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¼ cup vegetable oil
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½ teaspoon celery seeds
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½ small onions
grated
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1 large cabbage
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2 medium carrots
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2 each sweet bell peppers
1 red and 1 green, cut into thin strips
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1 x parsley leaves
1 handful, finely chopped
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Ingredients

Amount Measure Ingredient Features
177 ml white vinegar
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118 ml granulated sugar replacement
*
59 ml vegetable oil
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5 ml salt
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5 ml dry mustard
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59 ml vegetable oil
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2.5 ml celery seeds
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0.5 small onions
grated
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1 large cabbage
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2 medium carrots
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2 each sweet bell peppers
1 red and 1 green, cut into thin strips
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1 x parsley leaves
1 handful, finely chopped
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Directions

Measure vinegar, sugar, oil, salt, mustard, celery seeds and onion into a medium-size saucepan.

Place saucepan over medium-high heat and bring to a boil.

Stir often to ensure that sugar is dissolved.

As soon as mixture comes to a boil, pour into a heat-proof container, preferably metal, to speed up cooling, and refrigerate until cold, about 30 to 45 minutes.

Meanwhile, using a large knife or the slicing disk of a food processor, thinly shred cabbage.

Place in a large bowl.

You should have about 16 cups (4 L).

Peel and grate carrots.

Seed and thinly slice peppers, if using.

Add carrots and peppers to cabbage, tossing until evenly mixed.

Pour cooled dressing over vegetables and toss until coated.

Cover salad and refrigerate at least until chilled, about 4 hours or preferably overnight, to give flavors a chance to blend.

Sprinkle with chopped parsley just before serving.

Covered and refrigerated, this salad will keep for at least 3 or 4 days.

Stir salad occasionally while in the refrigerator.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 57g (2.0 oz)
Amount per Serving
Calories 13493% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 306mg 13%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 1g
Vitamin A 51% Vitamin C 2%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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