HACK: RED CABBAGE FOR THE WEEK MEALS! RED CABBAGE WEEK! POST #2. MY SEROIUSLY HEALTHY RED CABBAGE COLESLAW!
My red cabbage coleslaw is easy to make, you can prep the cabbage in a food processor days in advance and furthermore, you can serve it as a side or, use it in sandwiches, burgers, hot dogs or eat it as is for lunch. I do not use mayonnaise! Smile. I processed this batch briefly for larger pieces.
Approx. Prep and Cook Time: 15 Minutes
Approximate Cost: $2.35 or .74 cents per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free __√__ Vegetarian __√__
3 c. of shredded red cabbage (.75)
1 tbsp. Angie’s basting olive oil (.40)
1 tsp. Angie’s dry seasoning (.30)
2 tbsp. Tzatziki sauce (.40)
1 tbsp. Lemon juice (.50)
Carefully, cut the bottom part of the cabbage to make it more stable. Then discard all the outer leaves. Next, cut the cabbage in manageable pieces for your food processor. Process them the size of your choice. Also, use half of the slaw.
Finally, in a bowl, add 1 tbsp. of my basting olive oil, 1 tsp.my dry seasoning, 1 to 2 tbsps. or to taste, of Tzatziki sauce and 1 tbsp. Lemon juice. Mix well and refrigerate until time to eat. Enjoy!
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi
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