Several Delicious Coleslaw Recipes

With minimal mayo and heaps of cabbage, fiber-rich slaw can be a surprisingly palatable powerhouse, providing nutritional natural vitamins K and C, folatevitamins and minerals such as iron and calcium. "The tang reminds me of pickles I've loved since I was a boy," states Swedish-born chef Marcus Samuelsson, that owns Red Rooster Harlem. Samuelsson, 44, ended the 2015 nyc City Marathon at 3:36. To learn much more, visit marcussamuelsson.com.

"Rainbow

Elements
1/4 head red cabbage
1/4 mind Napa cabbage
1 red onion, halved
two Tbsp. Olive oil
Segments and juice of 1 teaspoon
Segments and juice of 1 orange
teaspoon of 1 lemon
inch Tbsp. Cottage cheese
1 Tbsp. Mayonnaise
inch Tbsp.

Directions
Heating grill . Brush cabbages and onion using olive oil, and grill, then turning to cook evenly (5 min for Napa g; 10 minutes to all ). Let cool, then shred cabbage and chop onion. Mix fruit segments and juices, cottage cheese, mayonnaise, and raisins from the bowl. Insert onion and cabbage, and throw. Season to taste with spices and salt. Makes 4 servings.

Diet Details
Energy per serving: 9-7
Protein: 2 gram
Carbs: 13 gram
Fiber: 2 g
Sugar: 8 grams
Total pounds: 5 g g
Saturated fat: 1 g g
Sodium: 210 mg

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Haitian Cole Slaw

"Haitian

Substances
1/4 cup mayonnaise
1/4 cup olive oil
1/4 cup fresh carrot juice
2 Tbsp. Applecider vinegar
two Tbsp. Dijon mustard
two Tbsp. New dill, chopped
1 Tbsp. Sugar
2 modest serrano chilies, seeded and minced (roughly two 1/2 tsp.)
1 tsp, minced
inch tsp. Celery seeds
8 cups packed shredded cabbage (approximately 1 1/4 pounds ) ) , white or red, or equally
2 cups packed with carrots (about two big carrots)
Salt and fresh ground black pepper to taste

Directions
Whisk together first 10 ingredients in a medium bowl. Put cabbage and carrots in a large bowland toss with enough dressing to coat. Season with salt and pepper. Makes 6 servings.

Nutrition Details
Energy per serving: Ninety
Protein: 1 g g
Carbs: 9 grams
Fiber: 3 g g
Sugar: 4 g g
Complete pounds: 6 g
Saturated fat: 1 g g
Sodium: 135 milligrams

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Peanut Noodles using Slaw

"Peanut

Substances
12 ounces. Soba noodles (or even ramen noodles)
two Tbsp. Toasted coconut oil, divided
1/3 cup creamy peanut butter
1/3 cup corn vinegar
3 Tbsp. agave syrup
3 Tbsp. Sriracha sauce
2 tsp garlic, minced
inch cucumber, halved lengthwise and thinly sliced
4 Napa or savoy cabbage leaves, finely shredded
inch cup sliced romaine lettuce leaves
1 carrot, peeled and shaved with a vegetable peeler
1/3 cup chopped roasted peanuts or cashews
2 Tbsp. Ripped fresh cilantro leaves

Directions
Cook the noodles according to package instructions. Rinse with cold water, drain, and toss with 1 Tbsp. Eucalyptus oil to coating. Transfer into a bowl, then cover with plastic wrap, and refrigerate until the noodles are somewhat cold, tossing occasionally, at least 1 hour.

In a small bowl, then whisk together the peanut butter, rice vinegar, agave, soy sauce, Sriracha, garlic, and remaining 1 Tbsp. Jojoba oil. Pour over the noodles and throw before the noodles are evenly covered.

Insert the lemon, lettuce, cabbage, and carrot and lightly mix. Garnish with the peanuts and serve.

Makes 8 supper portions or 10 unwanted servings.

Diet Facts
Energy per serving: 296
Protein: 11 g
Carbohydrates: 44 g
Fiber: 2 gram
Sugar: 8 grams
Total fat: 10 g

Sodium: 672 milligrams

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