Linda McCartney's Coleslaw

By Bryan Miller

Updated March 28, 2024

Total Time
10 minutes
Rating
4(116)
Comments
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Featured in: GREAT COOKS: Linda McCartney; Lots of Smidgens, But Hold the Meat

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Ingredients

Yield:6 to 8 servings

  • ¾ of a small head of cabbage, sliced as thinly as possible

  • 5 ounces olive oil (extra virgin preferred)

  • 4 ounces red wine vinegar

  • Juice of 1 lemon

  • Salt and freshly ground pepper to taste

  • ½ cup chopped fresh parsley

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

5 grams carbs; 181 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 18 grams fat; 2 grams fiber; 264 milligrams sodium; 1 gram protein; 2 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

  1. Step 1

    Place the sliced cabbage in a large mixing bowl.

  2. Step 2

    Combine the remaining ingredients, and blend thoroughly. Season to taste. Pour over cabbage, and toss well.

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Ratings

4 out of 5
116 user ratings
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Comments

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Raúl Cervantes Desouches

I used apple cider vinegar since I didn't have red wine vinegar. Wonderful!

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