Two-Cabbage Coleslaw with Lemon-Cilantro Vinaigrette

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Two-Cabbage Coleslaw with Lemon-Cilantro Vinaigrette

 

3 cups thinly sliced green cabbage (about 3/4 small head)

3 cups thinly sliced red cabbage (about 3/4 small head)

4 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1 tablespoon minced fresh cilantro

1 tablespoon pure maple syrup

1 teaspoon coarse sea salt

6 tablespoons extra-virgin olive oil

 

Place sliced green cabbage in one bowl and red cabbage in another.

In a blender, combine lemon juice, mustard, cilantro, maple syrup, and salt.

Blend; with motor running, slowly pour in oil. Pour half of vinaigrette over

each bowl of cabbage. With clean hands, starting with green cabbage, massage

each bowl of cabbage thoroughly, to coat (3 minutes each). Cover and chill for

at least 30 minutes, or overnight.

Ten minutes before serving, remove cabbages from refrigerator. Using a slotted

spoon, lift cabbage from juices and transfer to a single bowl; mix gently.

Makes 6 servings.

Calories 154, Fat 14 g, Carbs 9 g, Sodium 419 mg, Fiber 2 g.