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Dana Ketter

The Slaw Salad

So simple and tasty, even cabbage-haters will bend.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 people
Course: Salad, Side Dish, Snack
Cuisine: American
Calories: 262
Ingredients Equipment Method Notes

Ingredients
  

  • 0.9 lbs Green Cabbage
  • .4 lbs Red Cabbage
  • .4 lbs Organic Large Carrots
  • 4 tbsp Red Wine Vinegar
  • 2 tbsp Organic Whole Grain Mustard
  • 1.5 tbsp Wild Local Honey
  • 4 oz Extra Virgin Olive Oil We love California Olive Ranch
  • 2 tsp Celery Seed
  • 2 tsp Fresh Dill minced
  • 2 tsp Fresh Chives minced
  • 1 tsp Black Peppercorn fresh ground

Equipment

  • large bowl, knife, cutting board, spoon, measuring cup

Method
 

  1. Thinly slice the cabbage and cut to desired lengths - add to a large bowl.
  2. With a peeler, discard the outer layer of the carrots and then peel the rest of the carrot into the bowl.
  3. Dressing: In a small bowl, combine the vinegar, mustard, honey, olive oil, chopped chives, dill and spices. Add this dressing to the cabbage and carrots and mix together until everything is well coated.
  4. Chill for 30 minutes or serve immediately.

Notes

WHOLE RECIPE:
Total Calories - 1600 .  Total Cost - $5.40 .  Grade - A  .  *Monthly Cost - $403
Programming Note: The slaw will turn soggy if left for several hours, even in the fridge. For a crispier slaw, consume it shortly after making it. This recipe makes large servings.
*This refers to the monthly grocery bill if TWO PEOPLE ate cumulatively 4,000 Calories per day, and only ate this meal all month long. If you're running calculations for ONE person - divide the monthly cost in half.