Coleslaw and cabbage salads are excellent for any meal through the week or special occasions because they are delicious and inexpensive. The variations between cabbage-based salads can be huge, however, from the dressing to the mix-in ingredients. This Dijon coleslaw recipe goes the route of a creamy, mayonnaise-based dressing, rather than a vinaigrette, which coats the salad evenly. While many cabbage salad recipes will simply involve mayonnaise, vinegar, and seasoning, this one uses whole grain Dijon mustard, which adds more complexity and texture to this simple salad. Next time you are having a backyard barbecue or want something special to serve alongside homemade fish and chips, this coleslaw recipe will fit the bill perfectly.
Cabbage salad dishes are so popular that they are prepared in multiple different countries. In Germany, cabbage salad recipes might include a chopped or sliced apple, as well as a vinaigrette dressing, while an Italian salad may involve sliced bell peppers and ham. The United States varies their coleslaw recipes the most by including creamy ingredients like mayonnaise or buttermilk in the dressing, or just a mixture of vinegar and mustard like this Dijon coleslaw recipe. One of the most intriguing coleslaws in the U.S. is prepared in North Carolina and is called barbecue slaw involving a dressing of vinegar and ketchup.
This seven-ingredient coleslaw recipe is the type of salad you shouldn’t have to buy anything for since it uses common pantry ingredients. The only vegetable component is the cabbage, but if you are short on the amount of cabbage you have on hand, you could substitute with some grated carrot or thinly sliced bell peppers and onion. If you are looking for healthy coleslaw recipes, this dish is quite nutritious with the only fat coming from the mayonnaise. Many cabbage salads will include a substantial amount of white sugar for a pleasing sweet and sour taste, but this dish uses only two teaspoons of sugar to balance out the other flavors in the dressing. If you want a healthier sweetener, you could try substituting the sugar with unpasteurized honey instead. Unlike granulated sugar, which is empty calories, unpasteurized honey contains several minerals and vitamins. Additionally, it has a sweeter taste so you may not have to use the maximum amount of white sugar if you don’t want to. Cabbage has been a staple of Northern and Central European cuisines because of its ability to be grown in cooler climates and also its high nutrition. Cabbage nutrition includes very high levels of vitamin C, vitamin B6, and dietary fiber. Additionally, cabbage is high in magnesium, calcium, potassium, and thiamine. Any cabbage salad recipe will be healthy based on how nutritionally dense cabbage is, but this version is just a little bit better because it involves a low level of sweetener compared to other coleslaws.
Nutrition Facts for: Dijon Coleslaw from The Midnight Baker
Ingredients: Shredded cabbage, kosher salt, mayonnaise, white wine, sugar, celery seed, whole-grain dijon mustard.
* The entire recipe has been calculated for 4 servings.
* Percentages (%) are based on a 2000 calorie diet
* Per Serving:Calories 40, Calories from Fat 4, Total Fat 0.4g 1%, Saturated Fat 0.1g 1%, Cholesterol 0mg 0%, Sodium 643mg 27%, Potassium 169mg 5%, Carbohydrates 7.7g 3%, Dietary Fiber 2.4g 10%, Sugars 4.9g, Protein 1.4g, Vitamin A 2%, Vitamin C 54%, Calcium 5%, Iron 4%
The best thing about this salad recipe is that it can be used as a base for all kinds of dishes. If you would like a lighter dressing, substitute half the mayonnaise with low-fat yogurt. Alternatively, add in shredded broccoli for a new type of brassica salad. Thank you to Judith, the author of ‘Baked at Midnite’ recipe blog, for sharing her Dijon coleslaw recipe with us.
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