Mixing green and red cabbage makes the slaw look nice.
I’d been looking for a lightly creamy cole slaw that doesn’t weigh down the benefits of raw cabbage with an ocean of fat and calories. Unable to find one online, I whipped up my own.
I try very hard to avoid processed foods — things with ingredients not found in nature. Mayo pretty much violates all of my rules, and Kraft Mayo with Olive Oil certainly goes a step beyond that. And yet, in tuna salad and cole slaw, it doesn’t have that heavy mayonnaise-y taste that I don’t like. You may prefer a different kind of mayo altogether.
Ingredients
- 2 cups shredded cabbage (I prefer a mixture of green and red)
- 1 carrot, shredded
- 3 Tbsp mayo
- 1 Tbsp grainy mustard
- 1 Tbsp rice vinegar
- Pinch kosher salt
- Pinch sugar
- Fresh ground pepper, to taste
Instructions
In a bowl, whisk together mayo, mustard, vinegar, salt, sugar and pepper. Add cabbage and carrots. Toss to coat. Refrigerate for a minimum of one hour, or up to one day.
Results
Much to my surprise, it got a thumbs up vote from my mayo-hating husband. The kid refused to touch it because it looked too much like a salad. There will come a day when we’ll finally overcome this aversion to salad-like things, right?
Tags: cabbage, cole slaw, cooking, mayo, mustard, Recipe, rice vinegar, vinegar
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