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Lilly’s Table

 
 
Baked Beans
© Lillys-Table.com Photo of Coleslaw
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Coleslaw

from Zinful BBQ Chicken Sandwiches with Baked Beans & Coleslaw, the Week of August 4, 2013.
View the next recipe for this meal.

Yogurt or the more traditional mayonnaise work equally well in this classic salad. Vegenaise works great for a vegan variation. Try strained or Greek yogurt instead of regular for a less runny dressing. Celery seeds add a classic retro flavor, but are entirely optional.

Ingredients

  • 4 cups cabbage, shredded, chopped
  • 1 cup carrot, shredded
  • ½ cup greek yogurt, or mayonnaise or extra-virgin olive oil
  • 1 teaspoon apple cider vinegar, or white wine vinegar
  • ¼ teaspoon salt, or more to taste
  • 1 pinch black pepper
  • 1 teaspoon celery seed, optional

Serving Size: 4 People

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Preparation Instructions

Cut the cabbage into paper-thin slices and pieces. Toss with the shredded carrot.

Whisk together the yogurt or mayonnaise (or a combination of both) with the mustard, vinegar and celery seeds, if using.

Fold in the shredded vegetables and serve.