A crunchy picnic slaw done the low
sodium way.
Ingredients
Slaw
1/2 head of green cabbage, shredded,
about 1 lb.(500g)
1 carrot, medium, grated (1 cup) (110g)
1/2 onion, small, finely sliced (35g)
1 Tbsp fresh parsley, finely chopped (15 mL)
Vinaigrette
1/4 cup canola oil (60 mL)
1/4 cup vinegar (60 mL)
1/4 cup white sugar (60 g)
1/4 cup cold water (60 mL)
1 tsp celery seeds (5 g)
Preparation
1. Combine water and vinegar in a
saucepan over low heat.
2. Add sugar and dissolve in liquid.
3. Remove from heat and add oil. Mix
together and add celery seeds.
4. Pour hot dressing over vegetables
and let whit. Add chopped parsley and toss to mix.
3. Store and chill for at least 1 hour.
Best if left overnight so that the flavours can meld together. This slaw will keep for several days.
Yields: 6 cups
NUTRUITION PROFILE: low sodium,
low fat, high fibre
Source: adapted from Canadian
Living Test Kitchen
