Wednesday, May 19, 2010

Tangy Mustard Coleslaw

One of the things I love about summer is grilling. Along with grilling I love a good slaw to go with the meal. This recipe from Cooking Light is low in fat without losing any flavor. It's creamy, tangy and goes well with everything. It would taste spectacular on fish tacos or a pulled pork sandwich.

Tangy Mustard Coleslaw

Adapted from Cooking Light June 2008

7 cups finely shredded green cabbage (about 1/2 a head)

1 cup thinly vertically sliced red onion

1 cup grated carrot

1/4 cup white wine vinegar

2 tablespoon sugar

2 tablespoon whole-grain mustard

2 tablespoon reduced-fat mayonnaise

1/8 teaspoon of salt

1/8 teaspoon black pepper

1/8 teaspoon ground red pepper

Combine cabbage, onion, and grated carrot in a large bowl. Whisk together white wine vinegar, sugar, mustard, mayonnaise, salt, black pepper, and red pepper in a small bowl. Pour mixture over cabbage mixture and toss well to coat. Cover and chill for 20 minutes or longer. Stir before serving.

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