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Ingredients
1 head cabbage, about 1 pound
2 medium-size carrots, trimmed and scraped, about ⅓ pound
2 tablespoons distilled white vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
salt and freshly ground pepper to taste
½ cup vegetable oil
2 teaspoons poppy seeds
2 tablespoons finely chopped scallions
Nutritional analysis per serving (4 servings)
20 grams carbs; 342 calories; 20 grams monosaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 29 grams fat; 8 grams fiber; 753 milligrams sodium; 4 grams protein; 11 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 the cabbage into quarters. Cut away and discard the core.
- Step 2
Process the cabbage in the container of a food processor to the desired degree of fineness. The cabbage could be alternately chopped with a knife on a flat surface. Place the cabbage in a mixing bowl.
- Step 3
Cut the carrots into quarter-inch rounds. Place the carrots in the container of a food processor and process, or chop the carrots to the desired degree of fineness. Combine the carrots and cabbage.
- Step 4
Place the vinegar, mustard, honey, salt, pepper and oil in a mixing bowl. Beat until smooth. Pour mixture over cabbage and carrots. Add poppy seeds and scallions. Blend well and serve.
Private Notes
Comments
Also shredded fennel and olive oil instead of vegetable oil
I think this is a wonderful recipe. It makes a crisp tasty coleslaw that is a perfect foil to whatever else you may be serving with it. My family prefers it to a mayo forward coleslaw and that includes my teenagers.
I used the food processor for the carrots and cabbage. Next time, I will use a larger grate for the cabbage. Happy with the taste.
Also shredded fennel and olive oil instead of vegetable oil