Sunday, October 21, 2007

On My Hearth: Cowboy Coleslaw


Beren has a craving for grilled corn on the cob so we'll be doing some outdoor cooking this afternoon. The entree will be Boca & Bubba burgers, leftover macaroni salad from our party Friday night. Since I feel the need for more veggies, I headed over to A Veggie Venture and let Alanna inspire me. Matchstick carrots were on sale last week so I scooped some up, this recipe for Cowboy Coleslaw looks perfect for an Autumn bbq in the tropics!

COWBOY COLESLAW
Hands-on time: 15 minutes
Time to table: 15 minutes
Makes 3 cups

2 cups grated carrot (from 3 large carrots, I used a mandoline to grate because I like the perfect little slices but a hand-held grated worked fine too)
1 cup thin-sliced red cabbage (or radicchio)
1/4 cup chopped green onion (don't skip this)
2 tablespoons sunflower seeds (these added crunch but also calories, I don't think they're necessary)

DRESSING
2 tablespoons water
2 tablespoons balsamic vinegar (preferably white)
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper

Gently combine the vegetables (hold off on the sunflower seeds if making in advance). Whisk together the dressing ingredients and toss with vegetables. Top with sesame seeds and serve. Can be made a few hours in advance.

NUTRITION ESTIMATE
Per Half Cup, with sunflower seeds: 62 Cal (50% from Fat, 8% from Protein, 42% from Carb); 1 g Protein; 4 g Tot Fat; 0 g Sat Fat; 2 g Mono Fat; 7 g Carb; 2 g Fiber; 4 g Sugar; NetCarb5; 26 mg Calcium; 0 mg Iron; 141 mg Sodium; 0 mg Cholesterol; Weight Watchers 1 point

Per Half Cup, without sunflower seeds: 46 Cal (43% from Fat, 6% from Protein, 51% from Carb); 1 g Protein; 2 g Tot Fat; 0 g Sat Fat; 2 g Mono Fat; 6 g Carb; 2 g Fiber; 4 g Sugar; NetCarb4; 26 mg Calcium; 0 mg Iron; 141 mg Sodium; 0 mg Cholesterol; Weight Watchers 0 points

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