LIGHT & HEALTHY COLESLAW

 

Recipe courtesy of

Chef Christine @ www.chefdepot.net

Chef Depot

Kitchen Supplies & Gourmet Foods

 

Yield; 8 Servings

 

INGREDIENTS-

 

8 oz. Carrot, peeled and shredded

14 oz. Green Cabbage, quartered and sliced thin

8 oz. Plain Yogurt (or Sour Cream)

1 oz. Cider Vinegar

3 oz. Honey

1 t. Celery Salt

Salt & Black Pepper, as needed

2 T. Parsley, washed & chopped

1/2 oz. Chef Depot House Seasonings

 

Method;

Peel the carrots and cut off tops and bottoms, using a box grater, shred the carrot with the coarsest grating holes.

Remove a few of the outside leaves from the cabbage, use a large Chef knife to cut the cabbage into quarters, remove the core from each piece. We like to use our cabbage slicer and mandoline slicers for carrots and apples. Use a sharpening steel often to insure your Chef knife is as sharp as possible, this will allow you to easily cut thin strips of cabbage. Lay each quartered cabbage piece on its side and cut into very thin strips. If pieces are too large, cut them in half. Place the honey in a microwave for 15 seconds, or in a pot of hot water to warm it slightly.

In a large mixing bowl, combine the yogurt, spices and vinegar, wisk together, add the honey and wisk quickly. Taste and adjust seasonings. Add carrot and cabbage to the bowl and toss together. Garnish with the chopped parsley.

Place in refrigerator for several hours. The coleslaw tastes better the next day! We like to serve our coleslaw at BBQs, Picnics or as a salad course with lettuce under liners on small plates.

 

Chefs Notes- This recipe may help you live longer. Cabbage is high in fiber and fat free, it contains a lot of vitamin C.

Yogurt is very healthy and has been proven to help you.

It is a great recipe to teach children how to cook!

We like to use a large solid Maple Cutting Board (Emeril uses this board on TV)

it will not move during preparation of this recipe.

 

Recipe courtesy of

Chef Christine @ www.chefdepot.net

 

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