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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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Found this in my local newspaper. It is from Barbara Roll, a professor of nutrition sciences at Penn State University and cookbook author. I especially like the crispiness you get from soaking the cabbage in ice water. No mayonnaise, so it is lower in calories! Ingredients:
2 3/4 cups shredded green cabbage |
1 cup shredded purple cabbage |
1/2 cup seeded and diced green bell pepper |
1/4 cup peeled and shredded carrot |
2 tablespoons sugar |
1/4 cup cider vinegar |
1/2 tablespoon vegetable oil |
1/2 teaspoon feshly ground black pepper |
Directions:
1. Fill bowl with ice water and soak the cabbage for 30 minutes (to ensure a crisp slaw).
2. Be sure to drain well.
3. In large bowl, combine cabbage, peppers and carrots.
4. Make dressing in separate bowl by whisking together sugar, vinegar, oil and pepper.
5. Pour dressing over vegetable mixture and toss well.
6. Refrigerate for at least 2 hours before serving.
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