Kristen Mowers, CalSERVES Nutrition Coordinator
St. Patrick’s Day is coming up, which means corned beef and CABBAGE for many people. Instead of boiling it, which is delicious, why not try it a different way?
Rainbow Coleslaw
Ingredients
2 cups thinly sliced red cabbage
2 cups thinly sliced green cabbage
½ cup chopped yellow or red bell pepper
½ cup shredded carrots
1⁄3 cup chopped red onion
½ cup fat free mayonnaise
1 tablespoon red wine vinegar
¼ teaspoon celery seed (optional)
½ cup lowfat Cheddar cheese, cut into bite-size cubes
Preparation
1. In a large bowl, combine all the vegetables.
2. In a small bowl, mix mayonnaise, vinegar, and celery seed (if desired) to make a dressing.
3. Pour the dressing over the vegetable mixture and toss until well coated.
4. Toss salad with cheese and serve chilled.
A serving of cabbage is one cup raw shredded leaves (about two cupped handfuls). When cooked, this is about one-half cup. Eating a variety of colorful fruits and vegetables each day will help you reach your total daily needs.
Enjoy!
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