What's the deal with cole slaw? (said in my best Seinfeld impersonation)
Why isn't it called cabbage salad?
(insert a shove from Elaine.. GET OUT!)
OK.. so it's just another recipe... I get that.
However, I'm from the school of "any veggie is a good veggie," so I push veggie recipes.
From a nutritional standpoint (and you KNEW I'd have one,) Cabbage is a rich source of vitamin C, of fiber, of iron, calcium, potassium. The odor that it emits comes from the sulphur content of cabbage which helps the body to resist bacteria and protects the protoplasm of the cells. The odor that it emits from my husband comes from his ability to process ANYTHING into foul-smelling gas.
And... let's not forget the superstitious luck of the cabbage, and remember to indulge in its goodness on New Year's Day. It's all good. Seriously, I dare anyone to say a bad word about cabbage.
However, cabbage/cole slaw can take on the undesirable properties of extra fat and calories if care is not taken regarding the dressing. So... in lieu of mayonnaise, I've opted for a vinaigrette, with just a splash of fat free half and half. It's tart, it's tangy.. and it's got some kick!
1/2 head of cabbage, shredded (or a bag of the pre-shredded stuff)
1 tsp salt
1 carrot, shredded
1/2 small onion, minced
1 jalapeno pepper, seeded and minced
2 Tbsp vinegar
2 Tbsp splenda
2 Tbsp fat free half and half
2 tsp horseradish (optional)
Place cabbage into a bowl. Sprinkle salt over cabbage and toss. Let sit for 5 minutes. Add rest of veggies and toss again. Whisk together dressing ingredients and combine with veggies. Toss and serve.
St. Patrick’s Day
3 hours ago