BVR: Coleslaw

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* Exported from MasterCook Mac *

 

Coleslaw

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes

Serving Size : 4 Preparation Time :0:00

Categories : 2 Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-- Dressing --

1 cup plain nonfat yogurt

-- or Yogurt Cheese (see recipe)

1 1/2 tablespoons Dijon mustard or prepared horseradish -- more to

taste

salt -- to taste

freshly ground pepper -- to taste

1/2 teaspoon sugar -- more to taste

2 tablespoons cider vinegar

2 tablespoons milk

-- Salad --

4 cups green cabbage -- very finely shredded

-- heaped cups, about 1/2 medium head

2 medium carrots -- finely grated

scallion (optional) -- finely chopped

green bell pepper (optional) -- slivered

 

1

Mix together the ingredients for the dressing. If the dressing is too

thick for your taste, add another tablespoon milk to thin it out. Taste

and adjust the salt and mustard or horseradish. If you like sweet

coleslaw, add more sugar.

2

Toss the dressing with the cabbage, carrots, and optional ingredients.

3

Refrigerate for 30 to 60 minutes, or longer. Toss again and serve.

 

Advance preparation: This keeps for several days in the refrigerator.

 

Makes 4 servings.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

Typed and MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 53 Calories; less than one gram

Fat (7% calories from fat); 4g Protein; 9g Carbohydrate; 2mg

Cholesterol; 58mg Sodium

 

NOTES : I've always had a weakness for deli coleslaw. I love the tang,

and the creaminess contrasting with the crunch of the cabbage, but most

of them are too mayonnaise-y. So I've used yogurt in place of most of

the mayonnaise. It's important to give the coleslaw time to sit, so that

the juices of the cabbage emerge to give the salad its familiar bite.

 

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