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Heart-Healthy Cole Slaw

Source of Recipe

From "Bon Appétit, Y'all" by Virginia Willis


Recipe Introduction

"My friend Shelly shared this recipe, her aunt Mimi's, at a cookout one summer. It's lighter and healthier than most, and since it is essentially vinegar and oil, it is safe to have on a buffet for hours."

List of Ingredients

â—¦ ½ head green cabbage, cored and finely chopped (about 4 cups)
â—¦ ½ green bell pepper, cored, seeded, and finely chopped
â—¦ 1 onion, preferably Vidalia, very finely chopped
â—¦ 2 tablespoons sugar
â—¦ Coarse salt and freshly ground black pepper
â—¦ ¼ cup canola oil
â—¦ ¼ cup distilled white vinegar
â—¦ ½ teaspoon dry mustard
â—¦ ½ teaspoon celery seed


Recipe

Place the cabbage, bell pepper, and onion in a large bowl. Sprinkle over the sugar and season with salt and pepper. Set aside.

In a small saucepan, combine the oil, vinegar, dry mustard, and celery seed. Season with salt and pepper. Bring to a boil over high heat, then reduce the heat and let simmer for 1 minute. Pour the hot dressing over the cabbage and toss to combine. Cover with plastic wrap and marinate in the refrigerator for 2 hours.

To serve, remove from the refrigerator and taste and adjust for seasoning with salt and pepper.

Serves 4 to 6