VINAI­GRETTE COLESLAW

Better Homes & Gardens - Best of Summer Recipes - - Shrimp’s On -

prep 20 min­utes chill 2 hours

3 Tbsp. cider vine­gar

2 Tbsp. sugar

2 Tbsp. veg­etable oil

1/2 tsp. cel­ery seeds or car­away seeds

(op­tional)

1/4 tsp. salt

1/4 tsp. dry mus­tard

1/8 to 1/4 tsp. black pep­per

4 cups shred­ded green and/or red

cab­bage*

1 cup shred­ded car­rots*

1/4 cup thinly sliced green onions

1. For vinai­grette, in a screw-top jar com­bine first seven in­gre­di­ents (through pep­per). Cover and shake well.

2. In a large bowl com­bine re­main­ing in­gre­di­ents. Pour vinai­grette over cab­bage mix­ture; toss gen­tly to coat. Cover and chill 2 to 24 hours. Makes 6 serv­ings.

* If de­sired, sub­sti­tute 5 cups pack­aged shred­ded cab­bage with car­rot (coleslaw mix) for the cab­bage and car­rots. per serv­ing 79 cal, 5 g fat, 0 g chol, 120 mg sodium, 10 g carb, 2 g fiber, 7 g sug­ars, 1 g pro.

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