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Honey Dijon Coleslaw

November 4, 2009

Here’s a quick and delicious side dish to complement any meal. It’s all about fast and healthy food this week, like I mentioned in my previous post, so you can be sure these recipes won’t take you very long. While watching The Food Network this morning at the gym, I was inspired by Robin Millers coleslaw side dish. My version is sweet and tangy and topped with toasted sliced almonds. Forget buying pre-packaged coleslaw with all the fattening fixings, this dish is clean and light, with the crunchiness from the shredded cabbage. She paired her coleslaw with BBQ pizza, but I paired mine with an eggplant Parmesan sandwich, same difference right? Give this a try for a quick healthy side dish or create your own version with different ingredients.

Honey Dijon Coleslaw

Serves 2

  • 3 tablespoons cider vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • 1/4 cup crumbled feta cheese
  • Salt and freshly ground black pepper
  • 1 package shredded cabbage
  • 2 tablespoons toasted almonds

Directions

1. Pre-heat a pan to medium high heat and saute the cabbage until slightly browned, about 5 minutes.

2. In a small bowl, whisk together the cider vinegar, olive oil, honey and Dijon mustard. Stir in the crumbled feta cheese and cooked cabbage. Season with salt and pepper.

coleslaw11

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