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$0.04 per serving
Ready in 45 minutes
Spoonacular Score: 99%
If you want to add more gluten free and vegan recipes to your recipe box, Cabbage Slaw with Vinegar Dressing might be a recipe you should try. One portion of this dish contains roughly 3g of protein, 1g of fat, and a total of 91 calories. This recipe serves 6 and costs 72 cents per serving. It is perfect for The Fourth Of July. 77 people were glad they tried this recipe. It works best as a side dish, and is done in approximately 45 minutes. Head to the store and pick up pepper, onion, raye's mustard, and a few other things to make it today. Overall, this recipe earns a spectacular spoonacular score of 99%. Purple Slaw Salad With Maple Vinegar Dressing, Carrot and Cabbage Coleslaw With Rice Vinegar Dressing and Dry Roast, and Red Cabbage Slaw with Lemon Dressing are very similar to this recipe.
Read the detailed instructions on Pies and Plots
If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.
Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.
Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.
You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.
To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.
Good news: cabbage is not only cheap, it is also one of the "clean fifteen" so you do not have to spend extra to buy it organic, unless you really want to.