Coleslaw

Published on Friday, September 11, 2009. PRINT THIS RECIPE
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Coleslaw

4 Servings

Calories - 237
Total Fat - 15 g
Fiber - 5.6 g
Protein - 4 g

  • 1/2 head red cabbage, shredded
  • 1/2 head green cabbage, shredded
  • 1/2 red onion, chopped
  • 1 zucchini, thinly sliced
  • Juice of a lemon
  • Sea Salt to taste
  • 1 Tbsp natural mustard
  • 3/4 cups mayonnaise or 1/2 cup of olive oil
  • 1/4 cup dill, chopped
  1. Shred vegetables in a food processor.
  2. Combine lemon juice, salt, mustard, dill, and mayonnaise or olive oil and pour over vegetables.
  3. Refrigerate for a couple hours to develop flavors.