Although I love a creamy coleslaw, I'm not fond of the calorie count. Thus, this sweet and sour coleslaw recipe gives that delightful crunch in a tangy-sweet vinaigrette with less calories, but all of the flavour. #lowcalslaw
Ingredients
2 lbs green cabbage, thinly sliced in 3" pieces
2 pinches kosher salt
1 -2 carrots, very thinly julienned and sliced in 1/2" pieces
4 green onions, sliced in pieces
6 tbsp rice vinegar or red wine vinegar
6 tbsp sugar (or smidge less)
1 tsp dry mustard powder
1/2 tsp poppy seeds
1/2 tsp celery seeds
1/4 tsp turmeric powder
1 tsp garlic powder or onion
tt black pepper
a few drops of olive oil
a small handful of cilantro, roughly chopped
Instructions
Read Susie's Tips and Tricks below
1. Mix cabbage, carrots, and green onion in a large bowl. Sprinkle with salt (see Tips and Tricks). Set aside for 1 hour (or up to 4 hours). Drain the liquid, if any.
2. Mix together vinegar, sugar, mustard powder, poppy seeds, celery seeds, turmeric, garlic powder, pepper, and oil (no salt - see Tips and Tricks).
3. Take a piece of cabbage and dip in the vinaigrette. Adjust any seasonings as desired.
4. Toss in dressing and let set in fridge 2 to 4 hours. Add cilantro and serve.
Susie's Tips and Tricks
If desired, use some red cabbage too.
If you are serving this slaw the same day, I find that rice vinegar works best (the acidity is mellow). If preparing for the next day, use red wine vinegar (it's stronger and will last).
Salting cabbage helps remove the water and prevent a weak-flavoured slaw.That said, store-bought cabbage doesn't have nearly the water content that a garden cabbage would. When I made this recipe, I got a mere tablespoon of water from the 2 lbs of cabbage.
It's unlikely that you will need to add more salt to your vinaigrette or your slaw. Taste and confirm. The cabbage has already been salted, so you should be fine.
The next day, you may wish to remake some of the vinaigrette and refresh it.
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