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Ingredients
½ small green cabbage, about ¾ pound
½ small red cabbage, about ¾ pound
1 tablespoon Dijon-style mustard
2 tablespoons red-wine vinegar
1 tablespoon oil, preferably walnut oil, although corn oil may be used
3 tablespoons corn, peanut or vegetable oil
2 tablespoons finely chopped shallots
Salt to taste, if desired
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
13 grams carbs; 180 calories; 9 grams monosaturated fat; 4 grams polyunsaturated fat; 1 gram saturated fat; 14 grams fat; 4 grams fiber; 475 milligrams sodium; 3 grams protein; 6 grams sugar
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.
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Preparation
- Step 1
Cut away and discard the core of both the green and red cabbage. Cut away the tough bottom or center portions of the outer leaves.
- Step 2
Shred the cabbage pieces as finely as possible. There should be about 4 cups of each color.
- Step 3
Put the mustard and vinegar in a mixing bowl large enough to hold all the cabbage shreds. Start beating with a wire whisk. Add the oil or oils while beating with the whisk. Stir in the shallots and add salt and pepper to taste.
- Step 4
Meanwhile, bring enough water to the boil to cover the cabbage when it is added. Add the cabbage and bring to a full rolling boil. Drain immediately. Empty the cabbage into a clean towel or cheesecloth, and when it is cool enough to handle, press to extract as much liquid as possible. Add the cabbage to the mixing bowl with the sauce. Toss to blend. Serve warm or at room temperature.
Private Notes
Comments
Add shredded or thinly sliced carrots to the cabbage