The boys in our family LOVE to BBQ! When they are in charge of a meal it is a given that ribs, pulled pork, brisket, etc. will be on the menu. As these BBQs happen at least once per week, I have started developing some super healthy sides that compliment the meat nicely, but don’t pack on the calories. This coleslaw was adapted from a recipe my husband had made a few times, it is a vinegar based coleslaw (my favorite). I simply cut the oil and sugar in half and added jalapenos. It was a huge hit at yesterday’s Father’s Day BBQ!
Ingredients
Slaw
- ½ lb. red cabbage, chopped
- ½ lb. green cabbage, chopped
- 1 small white onion, grated
- 1 large carrot, grated
- 1 green bell pepper, diced
- 1 jalapeno, diced
Dressing
- 2 tablespoons white sugar
- 1 teaspoon mustard powder
- ½ teaspoon celery seed
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon canola oil
- ¼ cup distilled white vinegar
Directions
Combine all ingredients for slaw in a large non-reactive bowl. Whisk together all ingredients for dressing and mix well into slaw. Cover and refrigerate for at least one hour before serving.
Yields 8 servings
Nutrition Information (per serving – about 1 cup)
Calories 60, Fat 1.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrates 10 g, Fiber 2.5 g, Protein 1 g
