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Deceptively Non-Creamy Creamy Coleslaw

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.5

$0.50 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 father's day,4th of july,summer,vegetarian,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian side dish
spoonacular Score:47%

Spoonacular Score: 47%

 

Deceptively Non-Creamy Creamy Coleslaw requires approximately about 45 minutes from start to finish. This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe serves 4 and costs 50 cents per serving. One serving contains 239 calories, 2g of protein, and 21g of fat. This recipe from Foodista requires cabbage, carrot, ground pepper, and wine vinegar. 1 person were impressed by this recipe. It works well as a side dish. It is perfect for The Fourth Of July. Taking all factors into account, this recipe earns a spoonacular score of 46%, which is solid. Similar recipes are Creamy Coleslaw, Creamy Coleslaw, and Creamy Coleslaw.

Ingredients

Servings:
1 lb
1 lb green red cabbage
green red cabbage
1 large
1 large shredded carrot
shredded carrot
1.5 tsps
1.5 tsps table salt
table salt
0.5 small
0.5 small onion
onion
0.5 cups
0.5 cups mayonnaise
mayonnaise
3 Tbsps
3 Tbsps red wine vinegar
red wine vinegar
some
some black ground pepper
black ground pepper
1 lb green red cabbage
1 lb
green red cabbage
1 large shredded carrot
1 large
shredded carrot
1.5 tsps table salt
1.5 tsps
table salt
0.5 small onion
0.5 small
onion
0.5 cups mayonnaise
0.5 cups
mayonnaise
3 Tbsps red wine vinegar
3 Tbsps
red wine vinegar
some black ground pepper
some
black ground pepper

Equipment

food processor
food processor
paper towels
paper towels
colander
colander
knife
knife
bowl
bowl
food processor
food processor
paper towels
paper towels
colander
colander
knife
knife
bowl
bowl


Instructions

Remove the outer leaves on the head(s) of cabbage and cut into quarters. If using one kind of cabbage use all four quarters, if using two different kinds of cabbage use two quarters of each. Using a sharp knife, take each quartered piece of cabbage and trim and discard the hard core located in the middle lower center of the cabbage. Repeat with remaining quarters. Separate the cabbage into small stacks of leaves that flatten when pressed. Using a sharp knife, cut each stack of cabbage leaves into thin shreds. (You can also use a food processor to shred your cabbage less time, but more dishes) Toss the cabbage and shredded carrot with the salt in a colander and set over a medium bowl. Let stand until the cabbage wilts, at least one hour or up to four hours. Rinse the cabbage and carrot under cold running water, or in a large bowl of ice water if serving immediately. (Meg note: I accidentally skipped this step and therefore, did not season with salt at the end. It turned out fine, and frankly its one less step you have to do.) Press, but do not squeeze, to drain: pat dry with paper towels. Combine the cabbage, carrot, onion, mayonnaise, and vinegar in a medium bowl; toss to coat and season with salt and pepper to taste. Serve chilled or at room temperature.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.50
Ingredient
1 pound green red cabbage
1 large shredded carrot
½ smalls onion
½ cups mayonnaise
3 tablespoons red wine vinegar
Price
$1.00
$0.13
$0.08
$0.57
$0.23
$2.00

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • 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.

  • 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.

Green Tips

  • 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.

Disclaimer

Nutritional Information

Quickview
238 Calories
2g Protein
21g Total Fat
11g Carbs
10% Health Score
Limit These
Calories
238
12%

Fat
21g
33%

  Saturated Fat
3g
21%

Carbohydrates
11g
4%

  Sugar
6g
7%

Cholesterol
11mg
4%

Sodium
1094mg
48%

Get Enough Of These
Protein
2g
4%

Vitamin K
91µg
87%

Vitamin A
4291IU
86%

Vitamin C
66mg
80%

Manganese
0.33mg
16%

Vitamin B6
0.27mg
14%

Fiber
3g
12%

Potassium
356mg
10%

Vitamin E
1mg
8%

Folate
26µg
7%

Calcium
62mg
6%

Iron
1mg
6%

Vitamin B1
0.09mg
6%

Vitamin B2
0.1mg
6%

Magnesium
21mg
5%

Phosphorus
49mg
5%

Vitamin B3
0.66mg
3%

Vitamin B5
0.28mg
3%

Zinc
0.36mg
2%

Selenium
1µg
2%

Copper
0.04mg
2%

covered percent of daily need

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