Side Pannel
How To Make Fat Free Cole Slaw
How To Make Fat Free Cole Slaw
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Low Fat
Ingredients List
- 1 Ea head of cabbage.
Directions
Chapter 1: Preparing the slaw. What makes coleslaw really good is the
"pickling" of the cabbage. First you slice the cabbage real thin layering
it in a bowl with a generous amountof salt (you will eventually wash all
this salt away), then you place the ca hours until the cabbage is wilted
and well... pickled. My father used to place the cabbage directly on top of
one of the big refridgerator compressor in the back room. Once "pickled"
throughly wash to remove as much salt as possible.
Chapter 2: Other ingredients
Here are a bunch of suggestions to add variety to your slaw
~ thinly sliced red or yellow or green onions ~ Red cabbage as well as
green ~ A good slaw must have grated carrots - bean sprouts
Chapter 3: Dressings
Now for dressings. Mayo is out but there are lots of alternatives
~ Balsamic or rice vinegar to taste (if you "pickle the cabbage first,
you'll need less vinegar) ~ Ginger, vinegar and sugar (kind of sweet and
sour) ~ Vinegar (ginger and sugar) and roasted mustard seed (add a nice
look and crunch, to roast the mustard seed, heat a heavy sautee pan and add
the seed to the hot dry pan for about 30 seconds to a minute) ~ Vinegar and
a good dijon mustard
Remember to let the slaw sit in its dressing for a while before serving.
Happy slawing!
"pickling" of the cabbage. First you slice the cabbage real thin layering
it in a bowl with a generous amountof salt (you will eventually wash all
this salt away), then you place the ca hours until the cabbage is wilted
and well... pickled. My father used to place the cabbage directly on top of
one of the big refridgerator compressor in the back room. Once "pickled"
throughly wash to remove as much salt as possible.
Chapter 2: Other ingredients
Here are a bunch of suggestions to add variety to your slaw
~ thinly sliced red or yellow or green onions ~ Red cabbage as well as
green ~ A good slaw must have grated carrots - bean sprouts
Chapter 3: Dressings
Now for dressings. Mayo is out but there are lots of alternatives
~ Balsamic or rice vinegar to taste (if you "pickle the cabbage first,
you'll need less vinegar) ~ Ginger, vinegar and sugar (kind of sweet and
sour) ~ Vinegar (ginger and sugar) and roasted mustard seed (add a nice
look and crunch, to roast the mustard seed, heat a heavy sautee pan and add
the seed to the hot dry pan for about 30 seconds to a minute) ~ Vinegar and
a good dijon mustard
Remember to let the slaw sit in its dressing for a while before serving.
Happy slawing!
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
