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Recipes

Summer Slaw

Written on January 01, 2005

There’s not a better side dish in the world when grilling out than coleslaw. The recipe below is a little bit of a twist on a tried and true summer side dish.

2 c. finely shredded cabbage (some stores have pre-shredded cabbage_
1 ½ c. finely shredded red cabbage
3 scallions (use less of the white and more of the green)
1 tsp. cider vinegar
1 TBSP. Mango Vignette (you can find it at William Sonoma)
1 TBSP. Dijon mustard
1 ½ TBP. Canola Mayonnaise
¼ c. light sour cream
season to taste with salt and pepper

Mix the cabbage and scallions together in a bowl. Mix the remaining ingredients in a Tupperware container you can cover and shake to mix well. Pour over the cabbage and mix well to combine flavors. I usually let it sit overnight before serving. The flavors blend and it tastes so much better!

Adapted from the Low-Carb Cookbook by Fran McCullough