This is a quick and easy cole slaw recipe. It's super fast and cheap to make. This cole slaw travels much safer than the mayo (dairy) containing recipes. This makes a great side dish and won't add many calories to the meal. It's great to mix up Sunday evening and have for sides for the rest of the week. I like the cole slaw mix with the red cabbage and carrots mixed in but get what you like.
"In its raw state, cabbage contains iron, calcium, and potassium. High marks are given for its vitamin C content. Cabbage is also high in vitamins B1, B2, and B3. Lengthy cooking tends to lower the nutritional value considerably. "
Prep time: Less than 5 min.
Cook time: None
2-3 tbsp on Extra Virgin Olive Oil
1-2 tbsp of champagne vinegar or apple cider vinegar
1/4-1/2c fresh dill-roll it up and rough chop it
1 bag of pre-shredded cole slaw mix from produce section
Salt and fresh cracked black pepper to taste
Optional: 1/2 tsp celery seeds
Add oil, vinegar, salt, pepper and dill to bowl. Dump the cabbage on top and toss with your hands to distribute the dill and liquid.
Cover tightly and refridgerate. Can be served immediately but flavors are better after a little time.
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