Day 67: Sherry Slaw ♥

Supper preparation started late tonight. This slaw took a mere 10 minutes and was different than anything tasted before, still slaw, but different somehow. And good!

The defining ingredients were the sherry and the peanut oil though substitutes of course would work.

SHERRY SLAW
Active time: 10 minutes
Time to table: 10 minutes
Makes 7 cups

DRESSING
2 tablespoons Dijon mustard
2 tablespoons sherry (or balsamic vinegar, the original recipe suggests)
1/4 cup peanut oil (reduced from 1/2 cup and next time I'd use 1 or 2 tablespoons)
1 tablespoon sugar

6 cups (about 8 ounces) shredded cabbage (a supermarket bag works great)
1 red pepper, chopped
1 small sweet onion, chopped
Salt & pepper to taste

Whisk together dressing ingredients. Stir the cabbage into the dressing, about a third at a time. (see ALANNA's TIPS) Chop the pepper and onion and stir in. Season to taste with salt and pepper.

NUTRITION ESTIMATE
With 1/4 Cup Peanut Oil
Per 1/2 cup: 51 Cal (69% from Fat, 4% from Protein, 27% from Carb); 0 g Protein; 4 g Tot Fat; 1 g Sat Fat; 3 g Carb; 1 g Fiber; 12 mg Calcium; 0 mg Iron; 28 mg Sodium; 0 mg Cholesterol, Weight Watchers 1 point

With 2 Tablespoons Peanut Oil
Per 1/2 cup: 34 Cal (54% from Fat, 6% from Protein, 41% from Carb); 0 g Protein; 2 g Tot Fat; 0 g Sat Fat; 3 g Carb; 1 g Fiber; 12 mg Calcium; 0 mg Iron; 28 mg Sodium; 0 mg Cholesterol, Weight Watchers 1 point

With 1 Tablespoon Peanut Oil
Per 1/2 cup: 26 Cal (38% from Fat, 8% from Protein, 54% from Carb); 0 g Protein; 1 g Tot Fat; 0 g Sat Fat; 3 g Carb; 1 g Fiber; 12 mg Calcium; 0 mg Iron; 28 mg Sodium; 0 mg Cholesterol, Weight Watchers 0 points

ALANNA's TIPS

• If you're making this in advance, you can stir in the cabbage, pepper and onion at the same time. Starting early, however, helps the flavors begin to meld, a small head start, no doubt, but I think it made the salad very good in 10 minutes -- even if I suspect it'd be delicious in an hour.
  
• Lots of additional ingredients come to mind: chopped apple, cucumber, pineapple, cilantro, and most of all, peanuts
  

VEGETABLE RECIPE INSPIRATION
Mark Bittman's How to Cook Everything -- it's one of my favorite cookbooks, just the right amount of teaching with easy-to-find ingredients and easy-to-understand recipes