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| Nutrition Information with carrots (left) vs. without carrots (right). |
I have recently been enjoying homemade coleslaw with my barbecued dinners. It is light and refreshing and adds enough acidity to my dinner to balance out sweet fruit salad or baked beans. The other night I went to make a fresh batch, thin sliced my cabbage and realized that I was fresh out of carrots.
The recipe would have stood up just fine without them, it just would look awfully boring. Knowing that we eat with our eyes before anything else, I ran to the fridge and saw my bag of fresh spinach. I quick chopped some and stirred it in. This was going to be a sink or swim recipe. Spinach can quickly become bogged down by dressings. I made a smaller batch than usual, to see if it held up in the refrigerator overnight. Low and behold, the next morning, my coleslaw experiment had survived. I plugged my recipe into MyFitnessPal and was pleased to see it was only 20 calories per serving. It is very high in Vitamin C, 20% of the Daily Recommended Value, and 10% Vitamin A. By adding just 1/2 Cup shredded carrots to the recipe, the Vitamin A number jumps to 19% while adding only 3 calories per serving.
Spinach Coleslaw
Ingredients
- 2 Cups Shredded Cabbage, raw
- 1 Cup Shredded Spinach, raw
- (1/2 Cup Shredded Carrot, raw) - optional
- 1 TBSP White Wine Vinegar
- 2 TSP Sugar, granulated
- 2 TBSP Low Fat Mayonnaise
Instructions
- Shred cabbage and spinach, place into large mixing bowl.
- Pour in white wine vinegar and sugar. Stir together.
- Add 1 TBSP Mayonnaise. Stir and taste. If desired, add second TBSP Mayonnaise.
- Add freshly cracked salt and pepper to taste.
- Refrigerate and serve.
