19 Recipes That Prove Cabbage Deserves More Love in Your Kitchen
Light and Tangy Coleslaw
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Published Jun 3, 2019
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Photo: Liz Andrew/Styling: Erin McDowell
Hot dogs. Burgers. Pulled pork. Is there a quintessential summer dish that coleslaw doesn't pair well with? It adds a much-needed crunch (and lovely brightness) to heartier dishes and if we’re being totally honest, sometimes it's the only vegetable on our BBQ plate. But there’s nothing sadder than a bowl of gloppy, store-bought slaw at the end of a picnic table. Thankfully, in this tangy coleslaw recipe, we lay off the mayonnaise and use a zesty vinegar base instead. The result? A lighter and more flavorful take on a classic. Best of all, it comes together in a flash and can be made up to four hours in advance. Boom, instant BBQ upgrade.
Ingredients
½ head red cabbage, shredded
½ head green cabbage, shredded
4 carrots, peeled and shredded
1 bunch scallions, thinly sliced
2 tablespoons coconut oil
½ cup rice vinegar
2 tablespoons Dijon mustard
¼ cup Greek yogurt
Zest of 2 limes
Salt and freshly ground black pepper
Directions
1. First, in a large bowl, toss the cabbage with the carrots. Then add scallions to combine.
2. In a medium bowl, whisk the coconut oil with the rice vinegar, mustard, yogurt and lime zest to combine. Season with salt and pepper.
3. Toss the dressing with the vegetables until well coated. Serve immediately or refrigerate for up to 4 hours before serving (the choice is yours).
Nutrition Facts
129 calories
6g fat
19g carbs
4g protein
8g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.