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Add a photoThis is a nice, light, colorful cabbage salad. It blends well with many meals. I like to use Savoy cabbage for the softer texture, with a small amount of red cabbage for color. It holds nicely and is great for a big party. The Salad should be made at least one hour ahead of time so the dressing has time to soften and flavor the cabbage.. The flavors stay fresh, and the texture gets softer as the salad sits in the refrigerator, so if you prefer a wetter, softer cabbage salad, combine the dressing with the vegetables 3 or more hours ahead of time.
Ingredientes
- 2 T Dijon mustard
- 2 T white balsamic vinegar
- 2 tsp sugar
- 1/3 vegetable oil or light olive oil
- 6 c cored and shredded cabbage-Napa, Savoy, green and/or red
- 2 red bell peppers, stemmed, peeled if desired and diced
- 1 c diced scallions
- salt
- pepper
- 1/4 c minced fresh parsley
Direcciones
- In a small bowl whisk mustard, vinegar and sugar together until blended, then add the oil at little at a time, whisking. Alternately, place all ingredients in a small jar and shake to blend. Can be made ahead and refrigerated until ready to use.
- In a large bowl toss the cabbage, scallions and red pepper, then add the dressing and toss again. Season with salt and pepper and refrigerate until ready to serve (best if it rests for at least one hour). Just before serving sprinkle with
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 6 servings | |
| Calories 24 | |
| Calories from Fat 2 | 8% |
| Total Fat 0.21g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 25mg | 1% |
| Potassium 130mg | 4% |
| Total Carbs 5.08g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 3.44g | 2% |
| Protein 0.77g | 1% |
