Rainbow Coleslaw
From Chow Bella
1/2 medium head green cabbage
1/4 medium head red cabbage
6 large radishes
2 medium carrots
2 green onions, sliced
3/4 cups homemade or good-quality mayonnaise
2 tbsp apple cider vinegar
1 tsp dried dill
1/2 tsp yellow mustard seeds
1/2 tsp celery seeds
salt and pepper, to taste
1. Shred the cabbages with a thin slicer blade for a chunky texture, or use the shredder blade for a finer texture. Add them to a large bowl, and with your hands, massage the cabbage until it starts to release a little water; set aside.
2. Shred the radishes and carrots and add them to the cabbage.
3. Toss the shredded vegetables with the remaining ingredients. For best results, refrigerate for at least 1 hour before serving.
Servings per recipe: 8Â
Per serving:
Calories: 170.4
Fat: 15.5 g
Saturated fat: 2.3 g
Cholesterol: 5.7 mg
Sodium: 155.9 mg
Carbohydrates: 7.6 g
Fiber: 2.6 g
Sugar: 1.8 g
Protein: 1.8 g