Post by chief_cook2 on Mar 11, 2004 15:56:26 GMT -6
- Makes 16 servings.
2 medium white potatoes (8 oz.), peeled and cut in 1/2” slices
1 small Savoy cabbage (about 1 1/4 lb.) or 1/2 medium head green cabbage
1 carrot, shredded
4 scallions, green part only, chopped
2 Tbsp. distilled white vinegar
1 1/2 tsp. dry mustard powder
1 tsp. sugar
1 tsp. salt
1/8 tsp. ground black pepper, or to taste
1 Tbsp. canola oil
1/4 cup fat-free or low-fat buttermilk
Place potatoes in a medium saucepan. Cover with cold water to a depth of 2 inches. Cook over medium-high heat. When the potatoes still have some resistance to a thin knife, drain them. Cut them into 1/2” strips and set aside.
While potatoes cook, quarter the cabbage, cut away the core and shred into 1/2-inch strips. (There should be about 6 cups.) Place cabbage in a large mixing bowl. Add carrots and scallions.
In a small bowl, combine vinegar, mustard powder, sugar, salt and pepper, mixing until sugar dissolves. Mix in the oil. Pour dressing over vegetables. Using hands, mix to coat vegetables with dressing. Add potatoes and mix again. Cover slaw and set aside for 15 minutes to wilt cabbage.
Pour in buttermilk and mix again. Cover and refrigerate slaw until ready to serve, or up to 6 hours. The slaw is best when the cabbage and carrots still have some crunch.
Per serving: 35 calories, 1 g. total fat (0 g. saturated fat), 6 g. carbohydrate, 1 g. protein, 2 g. dietary fiber, 196 mg. sodium.
2 medium white potatoes (8 oz.), peeled and cut in 1/2” slices
1 small Savoy cabbage (about 1 1/4 lb.) or 1/2 medium head green cabbage
1 carrot, shredded
4 scallions, green part only, chopped
2 Tbsp. distilled white vinegar
1 1/2 tsp. dry mustard powder
1 tsp. sugar
1 tsp. salt
1/8 tsp. ground black pepper, or to taste
1 Tbsp. canola oil
1/4 cup fat-free or low-fat buttermilk
Place potatoes in a medium saucepan. Cover with cold water to a depth of 2 inches. Cook over medium-high heat. When the potatoes still have some resistance to a thin knife, drain them. Cut them into 1/2” strips and set aside.
While potatoes cook, quarter the cabbage, cut away the core and shred into 1/2-inch strips. (There should be about 6 cups.) Place cabbage in a large mixing bowl. Add carrots and scallions.
In a small bowl, combine vinegar, mustard powder, sugar, salt and pepper, mixing until sugar dissolves. Mix in the oil. Pour dressing over vegetables. Using hands, mix to coat vegetables with dressing. Add potatoes and mix again. Cover slaw and set aside for 15 minutes to wilt cabbage.
Pour in buttermilk and mix again. Cover and refrigerate slaw until ready to serve, or up to 6 hours. The slaw is best when the cabbage and carrots still have some crunch.
Per serving: 35 calories, 1 g. total fat (0 g. saturated fat), 6 g. carbohydrate, 1 g. protein, 2 g. dietary fiber, 196 mg. sodium.