Lighter Summer Coleslaw
by Amber Pankonin, Registered Dietitian, Beginning Well, Lincoln, Nebraska
What happens when Registered Dietitian Amber Pankonin gets ahold of coleslaw? An RD intervention: A lighter, healthier version of the creamy potluck classic--so you can indulge without worry.
- 4 cups green cabbage, finely shredded
- 2 cups red cabbage, finely shredded
- 2 cups carrots, shredded
- ¼ cup green onion, diced
- ¼ cup white balsamic pear-infused vinegar
- ½ cup canola oil
- 1 teaspoon celery salt
- ½ teaspoon ground pepper
In a large bowl, combine shredded cabbage, carrots, and onion. Whisk together balsamic vinegar, canola oil, celery salt, and pepper, and add to the cabbage mixture. Mix well to dress the coleslaw. Cover and refrigerate until ready to serve.