| Snappy Cole Slaw |
| Number of Servings |
4 |
|
Serving Size |
1/2 cup |
| Preparation Time |
20 minutes |
|
Cooking Time |
NA |
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| Quantities |
Ingredients |
| 2 cups | washed and shredded cabbage |
| 1/4 cup | cider vinegar |
| 1/4 cup | water |
| 2 tablespoons | sugar |
| 1/2 teaspoon | mustard |
| 1/4 teaspoon | black pepper |
|
| Equipment |
Instructions |
- measuring cups
- measuring spoons
- grater
- cutting board
- mixing bowl
- mixing spoon
- saucepan
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- Put cabbage in the mixing bowl.
- Bring the vinegar and water to boil in a saucepan. Remove from heat and add other ingredients except cabbage to the saucepan.
- Continue to cook this mixture in the saucepan until the sugar is dissolved and hot, then pour over the shredded cabbage.
- Toss. Refrigerate until chilled to blend flavors.
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| NOTES: Refrigeration is needed before serving. |
| Nutrition Information |
| Calories |
35 |
| Total Fat |
0g |
| Saturated Fat |
0g |
| Protein |
1g |
| Carbohydrates |
9g |
| Fiber |
<1g |
| Sugar |
8g |
| Vitamin A |
0% |
| Vitamin C |
20% |
| Calcium |
2% |
| Iron |
2% |
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