Labor Day weekend is right around the corner and that unfortunately means it’s the official end of summer. Hopefully the weather will be nice and you can enjoy a few more BBQs and delicious summer fruits and vegetables. One side dish that I made a few times this summer is coleslaw. When I was younger (before I was a dietitian), I would eat mayo-drenched coleslaw all the time. While I occasionally indulge in it now, my preference is a lighter version of coleslaw, which I can make myself — as can you!
- 1/2 head green cabbage, thinly sliced and shredded
- 2 carrots, peeled and cut into thin strips
- 1 red onion, sliced into thin half moons
- 2 tablespoons rice wine vinegar
- 1/3 cup extra-virgin olive oil
- 1 tablespoon sugar
- Salt and freshly ground pepper, to taste
- Combine cabbage, carrots, and onion in a large bowl.
- In a small bowl, whisk together the rice wine vinegar, olive oil, sugar, salt, and pepper. Drizzle over the slaw, making sure to coat all the slaw completely.
- Refrigerate for at least 20 minutes to allow flavors to marinate before serving.
If you don’t have time to prep the coleslaw from scratch, you can buy a bag of packaged coleslaw and just add the dressing yourself. It’s a simple and healthy version of a classic summertime favorite.
Nutrition Tidbit: Cabbage is a cruciferous vegetable in the same family as kale, brussels sprouts, and broccoli. It is an excellent source of vitamins K and C, and darker varieties are also a good source of antioxidants beta-carotene and quercetin. Cabbage is also low in calories, with only 17 calories per cup.