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Cabbage and Carrot Slaw, Mexican Style—

Bittman, p. 206

I chose this recipe because I love coleslaw, and this particular recipe seemed like a healthy alternative, without using any mayo and such…

First, I chopped an entire head of cabbage (about 3 cups), grated 2 medium sized carrots, and chopped 1/3 cup of scallions. This was pretty much the base of the slaw, so next I made the dressing. I added 2 tablespoons of honey mustard (the recipe called for Dijon, but I didn’t have any, and personally don’t care much for Dijon mustard), 2 tablespoons of freshly squeezed lime juice, and 1 minced garlic clove. Last, I added the dressing to the slaw, finished it with a dash of cilantro, then put it in the fridge to soak in for about an hour. It was very tasty once it was all finished!

Ingredients

Dressing

End product! :)