Put some fresh cabbage to use in this end-of-summer salad.
Easy Coleslaw
2 tablespoons reduced-fat mayonnaise
¼ cup white vinegar
1 tablespoon Dijon mustard
ADVERTISEMENT
½ tablespoon sugar
Salt and freshly ground black pepper
2 cups washed, ready-to-eat shredded cabbage or coleslaw mix
Mix mayonnaise, vinegar, mustard, sugar and salt and pepper to taste together in a medium-size bowl. Add cabbage and toss well. Taste. Add more mustard or salt and pepper as needed.
Yield: Serves 2.
Approximate nutritional analysis per serving: 94 calories, 51 percent of calories from fat, 5.3 grams fat (0.7 grams saturated, 1.3 grams monounsaturated), no cholesterol, 1.4 grams protein, 9.4 grams carbohydrates, 2.2 grams fiber, 213 milligrams sodium.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.
