Vinegar based coleslaw
Add vinegar, sugar and salt to small saucepan and bring to a boil. Turn off heat and stir until salt and sugar dissolved fully. Set aside to cool.
Heat small skillet on medium heat, add sesame seeds and toss every 10 seconds until they are toasted to a light golden brown color. Place toasted seeds on a small plate to cool. Set aside.
Place vinegar mixture in a pint jar with lid or any pint sized container with a sealing lid. Add sesame seeds, celery seeds, oil and pepper then place lid on jar. Shake vigorously for 30 seconds to mix well. Set aside.
Cut a medium head of cabbage into 4 quarters, remove stem. Using a mandolin, shred cabbage into a large mixing bowl. If you don't have a mandolin, use a very sharp knife and finely shred cabbage.
Shake vinegar mixture one last time, pour over cabbage. Toss cabbage until mixed well and coated with vinegar mixture. Let sit in fridge for 10-15 minutes, toss once more then serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (146g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 76 | ||
Calories from Fat: 44 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 7 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 3.7mg | 1 % | |
Sodium 26.7mg | 1 % | |
Potassium 204mg | 5 % | |
Total Carbohydrate 6.8g | 2 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 4g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 76
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