Bakesale Betty's coleslaw

Bakesale Betty is located in North Oakland's Temescal District. I have seen long lines of people snaking down Telegraph — most of them are a lot younger than me. If I remember correctly, they serve a fried chicken sandwich with coleslaw. The coleslaw by itself meets the general nutritional guidelines I use when choosing recipes for this site. It is easy to make and tasty to eat. I modified it a little and used it with fish tacos rather than with fried chicken.

Servings: 6

Ingredients

  • 1 tablespoon Dijon mustard
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 cup extra virgin olive oil
  • 1 small red onion, sliced very thin
  • 1/2 cup red wine vinegar
  • 1/2 green cabbage, cored and remove outer leaves, then slice very thin
  • 1/4 cup chopped parsley
  • 2 jalapeño chiles, cut in half lengthwise and sliced crosswise
  • 1/2 cup chopped cilantro
  • 1/2 teaspoon salt

Directions

Vinaigrette

  1. Mix the Dijon, red wine vinegar, and salt in a small bowl.  
  2. Whisk in the olive oil. 

Coleslaw

  1. In a small bowl, cover sliced onions with red wine vinegar, allowing to macerate for 5 minutes. 
  2. Drain off vinegar and discard. Add onions to a medium mixing bowl along with cabbage, parsley, jalapenos, cilantro, salt, and enough vinaigrette to moisten. Combine all ingredients and adjust seasoning.

Nutrition Information (per serving)

  • Calories: 190
  • Total fat: 19 g
  • Saturated fat: 2.5 g
  • Cholesterol: 0 mg
  • Sodium: 440 mg
  • Total carbohydrate: 7 g
  • Dietary fiber: 2 g
  • Sugars: 3 g
  • Protein: 1 g

Contributor

Preston Maring, MD

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