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Coleslaw-Creamy or with Vinegar

Yields1 ServingPrep Time10 minsTotal Time10 mins

Here are two recipes for coleslaw, one using mayo and one using vinegar. These side dishes go with a variety of different main dishes. The creamy one is great with a grilled burger or chicken. The spicy, vinegar one pairs well with fajitas and tacos. Grilled and broiled fish can go either way!

Base Ingredients
 3 cups CabbageShredded
 ½ cup CarrotShredded
 ½ cup OnionSliced very thin
 1 tsp Morton's Lite Salt
Creamy Coleslaw
 4 tsp Mayo
 ½ Juice of a Lemon
 Ground pepperTo taste
 ¼ tsp Ground dry mustardOptional
Spicy vinegar Coleslaw
  cup CilantroChopped
  tsp Ground cumin
  tsp Ground coriander
  tsp Ground pepper
 1 Small JalapenoFinely diced (optional)
 ¼ cup Apple cider vinegar
 ½ Juice of a Lime
Prep
1

Add all base ingredients including salt to a mixing bowl and mix well.

2

Add veggie mixture to a colander and place in a bowl to collect any water that drains.

3

Let it drain for an hour or two in the refrigerator.

4

Discard any water from bowl and add the veggies to the mixing bowl.

5

Your veggies are now prepped for whichever style you are making.

Creamy Coleslaw
Using prepped mix above.
6

Add mayo, dry mustard, pepper and lemon juice.

7

Mix well and refrigerate for 2 hours. Tastes even better the next day

Portion out as 1 cup per serving. 1 serving = 1 vegetable and 1 fat

Spicy Vinegar Coleslaw
Using prepped mix above.
9

Add all spices and cilantro.

10

Add vinegar and lime juice

11

Mix well and put mixture into a zip top bag.

12

Remove all of the air and seal bag. Refrigerate.

13

Rotate the bag every 20 minutes for about 1 hour. Overnight is even better.

14

Spiciness depends on how much jalapeno you use.

Portion out as 1 cup per serving. 1 serving = 1 vegetable

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