How to Make Coleslaw with a Zip

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By HardworkinJudy
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Coleslaw

This coleslaw boasts a tangy flavor and a colorful appearance that will be an attractive addition to your meals while providing excellent nutrition for the family.

Cabbage is available throughout the world and can be found year round. It keeps well in the refrigerator, and can be found usually for less than a dollar. As you can see from the chart it is vitamin packed, but it also provides our bodies with phytonutrients which work hard to disarm
damaging free radicals. Eating cabbage lowers our risk of prostrate, colorectal and lung cancer more so than many other vegetable. For more information about the medical studies and recipes which include more cruciferous vegetables like cabbage, check out George Mateljan's web site World's Healthiest Foods. I am always picking up wonderful recipes and tips there.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

1 tbsp. butter or oleo
4 tbsp. flour
2 tbsp. sugar
1 tsp. dry mustard
1/2 tsp. sea salt
Dash white pepper
1 1/2 milk
2 tbsp. lemon juice
1/3 cup vinegar
3 cups shredded red cabbage
1 cup shredded red cabbage
1 cup shredded carrot
1/4 chopped green pepper

Step 1

In small pan melt butter over low heat.
Step 2

Stir in flour, sugar mustard, salt, and white pepper. Add in milk. Continue stirring occasionally over low heat until mixture thickens and bubbles.
Step 3

Stir in vinegar and lemon juice. Remove from heat and refrigerate.
Step 4

Cabbage

Add grated cabbage, carrots and diced peppers.
Step 5

Pour chilled dressing over slaw mixing to cover vegetables.
Step 6

Top with carrot curls if desired. Serve and enjoy.

Tips & Warnings

For long coarse cabbage shreds hold 1/4 of the cabbage head firmly and slice carefully with a long bladed knife.
For smaller shreds either use a vegetable shredder or grater.
For small juice pieces, cut wedges and put in a blender containing fresh water. Drain before serving.
Always be careful when using sharp kitchen tools not to cut, nick, or scrape your hands.