Try this How To Make Fat Free Cole Slaw recipe, or contribute your own.
Suggest a better descriptionChapter 1: Preparing the slaw. What makes coleslaw really good is the "pickling" of the cabbage. First you slice the cabbage real thin layering it in a bowl with a generous amountof salt (you will eventually wash all this salt away), then you place the ca hours until the cabbage is wilted and well... pickled. My father used to place the cabbage directly on top of one of the big refridgerator compressor in the back room. Once "pickled" throughly wash to remove as much salt as possible. Chapter 2: Other ingredients Here are a bunch of suggestions to add variety to your slaw ~ thinly sliced red or yellow or green onions ~ Red cabbage as well as green ~ A good slaw must have grated carrots - bean sprouts Chapter 3: Dressings Now for dressings. Mayo is out but there are lots of alternatives ~ Balsamic or rice vinegar to taste (if you "pickle the cabbage first, youll need less vinegar) ~ Ginger, vinegar and sugar (kind of sweet and sour) ~ Vinegar (ginger and sugar) and roasted mustard seed (add a nice look and crunch, to roast the mustard seed, heat a heavy sautee pan and add the seed to the hot dry pan for about 30 seconds to a minute) ~ Vinegar and a good dijon mustard Remember to let the slaw sit in its dressing for a while before serving. Happy slawing! Nancy Lehrer From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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