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The cabbage releases water as it sits; I recommend making the coleslaw the day before you plan to serve it.
- 1 head green cabbage, cored and sliced thin
- 2 carrots, peeled and grated
- 1 medium white onion, diced
- For the Dressing:
- 1 cup white wine vinegar
- 3/4 cup canola oil
- 1/2 cup honey
- 1 tablespoon lemon juice
- 2 tablespoons mustard seeds
- 1 tablespoon salt
- 1/2 teaspoon freshly ground black pepper
In a large, nonreactive mixing bowl, combine the cabbage, carrots and onion.
FOR THE DRESSING:
In a nonreactive saucepan over medium heat, mix the vinegar, oil, honey, lemon juice, mustard seeds, salt and pepper. Bring to a boil, stirring often. Take the dressing off the heat; immediately pour it over the vegetables. Toss well, cover, and refrigerate for at least 6 hours (overnight is best) before serving.
Serving Size = 1/2 cup
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
109 calories; 8g total fat; 0mg cholesterol; 328mg sodium; 10g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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