Coleslaw 2.0
Here's a really tasty coleslaw that pairs nicely with fish tacos. This coleslaw was inspired by one from chef Bobby Flay.
Servings: 8
Ingredients
- 1/2 head red cabbage, thinly sliced
- 1/2 head Napa cabbage or green cabbage, thinly sliced
- 1 medium carrot, shredded
- 1/4 cup lemon juice
- 1/4 cup freshly squeezed orange juice
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1/4 cup packed fresh basil leaves, chopped
- Salt and freshly ground pepper
- 1/2 cup canola oil
Directions
- Combine lemon juice, orange juice, honey, mustard, basil and seasoning in a blender. Blend on high speed then drizzle in the canola oil while blending (everyone says "drizzle" for the oil in vinaigrettes, but I am not sure it matters how quickly you add the oil). The dressing is a delightful light green and just the best.
- Toss some of it with the veggies and serve. You will have more dressing for another salad.
Nutrition information (per serving)
- Calories: 100
- Total fat: 7 g
- Saturated fat: 0.5 g
- Cholesterol: 0 mg
- Sodium: 190 mg
- Total carbohydrate: 9 g
- Dietary fiber: 2 g
- Total sugars: 5 g
- Protein: 1 g