Cabbage and Potato Slaw
- SERVES
- 6
- COOK TIME
- 15 Min
Looking to serve a different kind of coleslaw at your next get-together? Try this Cabbage and Potato Slaw. It's suitable for a diabetic diet and packs in a whole lot of yumminess. Plus, it's low in fat! This coleslaw recipe is an all around winner!
What You'll Need
- 2 white potatoes, peeled and cut into 1/2-inch chunks
- 1 tablespoon canola oil
- 1 tablespoon white vinegar
- 1 tablespoon fat-free mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cup shredded cabbage
- 3/4 cup shredded carrot
- 1 scallion, thinly sliced
What to Do
- Place potatoes in a medium saucepan and cover with water. Bring to a boil over medium-high heat and cook 12 to 15 minutes, or until fork-tender. Drain and set aside.
- Meanwhile, in a small bowl, whisk oil, vinegar, mayonnaise, mustard, sugar, salt, and pepper until well combined.
- In a large bowl, combine cabbage, carrot, scallion, and potatoes. Pour dressing over cabbage mixture and gently toss until evenly coated. Serve immediately or refrigerate until ready to serve.