Sometimes I have people ask me how I stay so slim when I bake goodies all the time. Well... I don't eat them.... OK, mostly, I don't eat them. I simply can't. I have gotten to that age where just looking at all the yummies can seem to add pounds... sigh... I do love baking though so do not plan on stopping until Mountain Man asks me too. Luckily he doesn't seem to have much of a problem eating it all.
One other thing I have to confess is I love cabbage. Really! I can eat it almost daily and never get sick of it. It can be fresh, cooked or sauerkraut, doesn't matter, and it is very low in calories. I eat some pretty much every day. One of my favorite ways to eat it is as a coleslaw.
A few years back a friend of mine gave me her recipe for coleslaw and I really wanted to try it, but, me being me... here I go again! I had to tweak it. Her recipe goes like this... she didn't give me any measurements so I always just guessed.
1 bag coleslaw mix (you can find these in any store)
raspberry vinegar (not balsamic!)
1 Jicama (a Mexican potato)
Other vegetables as wanted
That was it! I didn't have a Jicama when I made it but I really liked the idea of such a simple recipe. Although I could not find raspberry vinegar anywhere! I looked and looked... nothing. Sigh... Of course I did find the raspberry balsamic vinegar which she told me not to use... sigh... I really like balsamic vinegar....
The version I developed from this idea however turned out to be one of my very favorite coleslaws. So simple and yet soo yummy! Now if you only like a creamy coleslaw this may not be for you but I love recipes that are low calorie and this one really is great for that summer BBQ get together or just because you want something low calorie and yummy.
5 to 6 cups shredded cabbage
1.5 to 2 cups shredded carrots
1 small onion, chopped small
(you can add other veggies as you like but that is all I had on hand today.)
1/3 cup red wine vinegar
1 tablespoon or a bit more Raspberry Balsamic Vinegar
1 tablespoon olive oil
2 teaspoons sugar (or substitute)
1/8 teaspoon dry mustard
1/8 teaspoon garlic powder
1/8 teaspoon celery salt
some freshly ground black pepper
Place all vegetables in a medium to large bowl and mix together.
Mix together vinegar, oil, sugar, and spices.
Add to veggies and mix well
Once mixed, cover and refrigerate for a few hours, preferably over night. I usually can't wait that long but it always tastes better if left over night. Total calories in this whole bowl? 448 It makes about 5 servings of 89 calories each. If you want it even lower in calories leave out the oil. Enjoy!
A big thank you to the Nourishing Gourmet and the Prairie Homestead for their blog hops!