Esta es una exhibición prevé de cómo se va ver la receta de 'Four C Coleslaw' imprimido.

Receta Four C Coleslaw
by Salad Foodie

Four C Coleslaw

This is my version of a coleslaw I tasted many years ago at a catered event. It's close but not precisely the same. However it's a refreshing change from those familiar too-creamy coleslaws. The salad base is made up of 4 vegetables that start with the letter C, hence the recipe name. Cabbage, corn, cucumber, and cilantro team up with onion and a lime and mayo dressing. You can keep adding more C vegetables if you want - carrots, celery, chives subbed for green onions, etc., but I prefer the flavors and simplicity of just those listed below. A nutritious addition to your summer picnics.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
  Raciónes: 8 Servings

Ingredientes

  • 6 cups grated cabbage
  • 1 cup frozen corn cooked according to package directions, then drained and cooled (I cooked just until barely tender - don't overcook)
  • 1 cup finely chopped cucumber (peeled and seeded)
  • 1/2 cup finely sliced green onions (white and green parts)
  • 1/3 cup minced cilantro
  • 1/3 cup mayonnaise (I use light mayo or half Greek plain yogurt to reduce fat grams)
  • 2 tablespoons fresh lime juice
  • 2 teaspoons sugar or Splenda
  • 1/4 to 1/2 teaspoon Kosher salt (or to taste)
  • Freshly ground black pepper to taste

Direcciones

  1. In large bowl, stir together cabbage, corn, cucumber, green onions and cilantro. In small bowl whisk together the mayonnaise, lime juice, sugar, salt and pepper. Pour over vegetables and toss. Cover and chill until serving time. Keeps well for several days refrigerated. Makes about 8 or more half-cup side servings.