Healthy Workday Lunches: Cider Vinegar Coleslaw

Make these nutritious, satisfying recipes at home, then take them along for all day sustenance.

March/April 2001
By Amy Baugh-Meyer 
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Cider Vinegar Coleslaw
Serves 4 to 6

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This tasty, veggie-packed coleslaw, also courtesy of Beth Baugh, is flavored with apple cider vinegar and only a small amount of mayonnaise, making it much lower in fat than the traditional creamy version. Green cabbage is rich in antioxidants and vitamin B6; carrots are a great source of beta-carotene and folic acid. This coleslaw is a perfect complement to traditional barbecue foods such as hamburgers or veggie burgers and corn on the cob.

  • 4 cups (about 1/2 of a medium head) chopped green cabbage
  • 2 medium carrots, peeled and thickly grated
  • 2 to 4 tablespoons minced red onion
  • 1/4 cup apple cider vinegar
  • 2 tablespoons mayonnaise (low-fat canola oil mayonnaise works well, too)
  • Salt and pepper to taste
  1. Combine the cabbage, carrots, and onion in a big bowl.
  2. Pour in the vinegar and mix, then add the mayonnaise and stir well.
  3. Add salt and pepper to taste. Chill and serve.
Click here for the original article, Healthy Workday Lunches.
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