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Mustard Coleslaw

This low fat, crisp, creamy salad is good with lunch or dinner. Add a dash of hot sauce to mustard mixture for extra spiciness. I store the cabbage mix and dressing separately in the fridge. Then when we stop for a meal mix up just enough to use and save the rest for another meal.


-=[ Slaw ]=- 7 cups finely shredded green cabbage (about 1/2 head) 1 cup thinly sliced red onion 1 cup grated carrot 1 bunch cilantro, chopped (optional)
-=[ Dressing ]=- 1/4 cup wine vinegar (sherry is good) 2 Tablespoons sugar 2 Tablespoons whole-grain mustard 2 Tablespoons reduced-fat mayonnaise 1/8 teaspoon salt 1/8 teaspoon black pepper 1/8 teaspoon ground red pepper


Combine the cabbage, onion and carrot in bowl or gallon size zip bag. Wisk together dressing ingredients. Chill all. When ready to serve add the dressing to cabbage mixture and toss well. Makes about 7 one cup servings.

Serves: 7
Cabbage Onions Carrots Vinegar No-Cook

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.