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Overnight Coleslaw
At a family potluck dinner, my son’s mother-in-law brought this delicious
coleslaw. When I asked her if it was difficult to make, she said it was very
easy, and gave me the recipe. It can be made a day in advance – a great time
saver! With all the latest research pointing to the benefits of cruciferous
vegetables and the prevention of some cancers, this cabbage based recipe is a
healthy one. Adjust the sugar and oil content to meet your tastes.
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Here’s to healthy eating!
Nancy Rogers, MS, RD
UA Life & Work Connections
Ingredients:
- 1 head of cabbage, finely shredded, about 4 cups
- 1/3-1/2 cup sugar
- 1/2 cup white vinegar
- 1 Tbsp celery seeds
- 1 Tbsp dry mustard
- 1/2 cup canola oil
Put shredded cabbage in bowl. Sprinkle the sugar over it. Bring
vinegar, celery seeds, and dry mustard to boil. Turn off burner, and stir in
oil. Pour mixture over cabbage and toss lightly. Let sit in fridge overnight.
Next day, stir and serve. This coleslaw stays fresh for 4-5 days in the
refrigerator. Serves 8.
Nutrient analysis per ˝ cup serving:
- 185 calories
- 14 g. carbs
- 1.7 g. protein
- 3 g. dietary fiber
- 0 g. trans fat
- 1.3 g omega 3 fatty acids
- 14 g. total fat
- 65 mg. vitamin C
- 75 mg. calcium
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