#AHM Recipes: Coleslaw with beets
Shelby Pritchett
| 2 min read
Coleslaw is a great dish to bring to Labor Day weekend barbeques or to accompany with dinner dishes at home. Unfortunately, even a small serving of coleslaw can be packed with calories because of the large amount of mayonnaise used in most coleslaw recipes.
Thanks to registered dietitians like Grace Derocha, who worked to create recipes low in fat and calories, you can cook healthy meals for you and your family with our A Healthier Michigan, “Eat Healthy, Live Healthy Mini Cookbook.” Until you get a copy of the cookbook, you can find some of the recipes here, or keep reading to find out how to make healthier coleslaw (only 100 calories per serving) with beets.
Ingredients
1 medium head red cabbage, cored and quartered
5 large carrots, peeled
2 medium beets, peeled
1 medium yellow onion, peeled
½ cup mayonnaise
2 tablespoons apple cider vinegar
Several sprigs parsley, chopped
Salt and pepper to taste
5 large carrots, peeled
2 medium beets, peeled
1 medium yellow onion, peeled
½ cup mayonnaise
2 tablespoons apple cider vinegar
Several sprigs parsley, chopped
Salt and pepper to taste
Directions
In a food processor, thinly slice cabbage and place in large bowl. Put the grater blade on the food processor and grate carrots, beets and onion and add to cabbage. Add mayonnaise, cider vinegar, salt and pepper and adjust flavors accordingly. Add parsley and serve.
What’s your favorite way to eat beets? Have you ever tried a healthier version of coleslaw?
Photo Credit: knitting iris
