Health Salad

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 40.9
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 425.2 mg
  • Total Carbs: 10.1 g
  • Dietary Fiber: 2.3 g
  • Protein: 1.1 g

View full nutritional breakdown of Health Salad calories by ingredient


Introduction

At our favorite deli, there's a very pickly mayo free coleslaw that tastes good with everything. I recreated it to eat at home, and it's a great side dish to grilled foods, or sandwiches. I also like having a cup with diced chicken or a can of tuna mixed in, for lunch. It keeps about a week in the refrigerator, and it develops in flavor as it sits. I use a mandolin to shred all the ingredients right into the bowl. Sometimes I vary the seasonings with ginger and garlic, for an Asian flavor. It's great for a picnic, because it can be kept at room temp all day, and gets better with standing. At our favorite deli, there's a very pickly mayo free coleslaw that tastes good with everything. I recreated it to eat at home, and it's a great side dish to grilled foods, or sandwiches. I also like having a cup with diced chicken or a can of tuna mixed in, for lunch. It keeps about a week in the refrigerator, and it develops in flavor as it sits. I use a mandolin to shred all the ingredients right into the bowl. Sometimes I vary the seasonings with ginger and garlic, for an Asian flavor. It's great for a picnic, because it can be kept at room temp all day, and gets better with standing.
Number of Servings: 6

Ingredients

    2 cups shredded cabbage (about half of a medium head)
    1 cup shredded carrot
    1 cup thinly sliced celery
    1 cup thinly sliced red bell pepper
    1 cup thinly sliced cucumber
    1/4 cup minced onion (or to taste)
    1 diced jalapeno pepper (optional)
    1 tsp salt
    Dressing:
    1/2 cup cider vinegar, or you could use red wine or rice vinegar
    1 Tbs sugar or equivalent sweetener of your choice
    1 tsp each celery seed, black pepper, garlic powder, onion powder, or to taste.


Tips

This will taste very sharp at first, because it's just vinegar in the dressing, but as it stands, the salt will draw out the waters from the vegetables, and the flavor mellows out. The salt is important to the texture, so don't skip it, but if you're really trying to watch sodium, you could rinse and drain the salad after it stands for a bit, before you dress it.


Directions

Toss all the shredded vegetables in a bowl with the salt. Let stand for about 10 minutes, while you make the dressing.

Stir together ingredients for the dressing, till the sugar dissolves, adjusting the seasonings to taste. Pour the dressing over the shredded vegetables, and chill for about 30 minutes before serving.

Serving Size: makes about six 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user COMPLEXFLAVOR.