Light Coleslaw

 

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• Cooking and Prep: 1 h 10 m
• Serves: 6
• No Allergens

A crisp cabbage salad with no mayonnaise in sight! Courtesy of Women's Branch of the Orthodox Union

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Ingredients (10)

For the Salad

• 1 small head cabbage

• 2 carrots

• 1/2 small onion

• 1 small clove garlic, minced or 1 cube Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• 2 teaspoons sugar

• 1 teaspoon salt

For the Dressing

• 1/4 cup oil

• 1/2 cup vinegar or lemon juice

• 1/2 teaspoon salt

• 1/4 to 1/2 teaspoon pepper

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Start Cooking

Prepare the Salad

1. Shred cabbage, carrots and onion in food processor or grater.

2. In large bowl combine cabbage, carrots onion, garlic, sugar and salt.

3. Cover with plastic wrap and weigh down with a large can or bottle. Let stand 1 hour.

4. Pour off any liquid.

5. In small bowl mix oil, vinegar, salt and pepper.

6. Add to cabbage mixture, stir well and chill.