TGIF: thank goodness it's football season. Between the long awaited start of RGIII (his team) and Packers season the (my team), I'm excited. But football watching food and tailgate food aren't exactly the healthiest. I'm not taking away your nachos here, but there are ways to add healthy dishes to the spread. This simple cider vinegar coleslaw is a crowd pleaser, whatever team you cheer on.
Many coleslaws are mayo saturated. Coleslaw usually equates to that bland pile on your plate, ceremoniously sprinkled with one or two pieces of carrot for color. Not this coleslaw. It's tangy without being biting. It's creamy without the mayo. And it will have you buying cabbage intentionally.
Cider Vinegar Coleslaw
- 1 head of green cabbage
- 1:1 ratio cider vinegar, canola oil and sugar to taste
- 1 carrot or 1 red pepper
- 1/2 teaspoon dry ground mustard
Directions: Quarter the cabbage and place in cuisinart to chop. Pulse until cabbage is mostly small pieces, but not liquid. Grate the carrot, or chop the red pepper and add to a bowl with the cabbage. In a separate container whisk cider vinegar, canola oil, mustard and sugar to taste for a dressing.
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.