This is a good winter slaw to go with beef or pork tenderloin, or on its own. Serve it warm or at room temperature, as soon as you've put it together.
Bring vinegar, water, Splenda and molasses to a boil in a small saucepan. Add salt and mustard, and simmer for about 3 minutes while stirring occasionally.
In a large, heavy skillet saut mushrooms, red peppers, and shallots in oil over medium-high flame for about 10 minutes or until browned. Add mustard seeds and saut about 2 minutes or until the seeds begin to pop. Add vinegar mixture and simmer 1 minute. Stir in cabbage and carrots then simmer another 2 minutes, or until just slightly softened.
Drain vegetables over a saucepan and set vegetables aside. Boil the liquid over medium-high flame until reduced to about 3 tablespoons, and then stir into the vegetables. Add salt and pepper if you wish.
Adapted from: "Salsas, Sauces, Marinades, & More" by Kathleen Hansel & Audrey Jenkins
Each (app 1/2 cup) serving contains an estimated:
Cals: 88, FatCals: 50, TotFat: 6g
SatFat: 1g, PolyFat: 1g, MonoFat: 4g
Chol: 0mg, Na: 300mg, K: 371mg
TotCarbs: 8g, Fiber: 2g, Sugars: 3g
NetCarbs: 6g, Protein: 2g
I used this as a base to present Tex-Mex Pork Kabobs on. It complemented the spicy entree nicely in both teste and appearance.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (130g) | ||
Recipe Makes: 8 | ||
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Calories: 79 | ||
Calories from Fat: 17 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 31.9mg | 1 % | |
Potassium 351.5mg | 9 % | |
Total Carbohydrate 14.2g | 4 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 12.2g | ||
Protein 2.8g | 4 % | |
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: 79
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