Coleslaw is. Pulled pork sandwiches are often served with this crunchy salad. It is also a common “side” with steak, grilled chicken, pork and fish. Like soup, it is one of those recipes that tastes better the next day.
Although you can buy packaged salad at the grocery store, some nutritionists believe pre-cut vegetables lose some of their nutritional value. Instead, they recommend buying all the vegetables and cutting or grinding itself. If you have your weight just as I am, this recipe is a good choice.
Kohl will fill a warehouse and nutrients. According to the website data nutrition, raw food low in calories and contains no cholesterol. One cup of chopped raw cabbage contains only 22.2 calories. It also contains vitamins A, C, D, E and K. These common vegetables are also rich in calcium, 35.6 milligrams per serving.
Trade association is an option, but I try to avoid because of the high sugar and salt content. For sale a brand of corn syrup high fructose corn as the first ingredient and it is not for me. I prefer to make my own dressing and use a sugar substitute. You may prefer to add sugar.
I read cookbooks like some people read novels. When I was reviewing some of my cookbooks that I had met several recipes for this crunchy salad with roquefort. Since I use the salad (my husband and I had already eaten half) I have a bit of cheese in the remaining cabbage. It was so fantastic, I decided to serve for dinner.
To my surprise, the blue cheese flavor was barely there. This is why I recommend you add the cheese just before serving. Most recipes call for coleslaw apple cider vinegar. Since I did not, I did rice vinegar instead. Bok choy may be replaced by kale. Wondering what to serve with sandwiches or a picnic lunch? This salad is impertinent please all lovers of Roquefort cheese.
3 cups shredded cabbage or grated
3 cups thinly sliced or shredded red cabbage
1 1/2 cups shredded carrots
1/2 cup green onions, white and green part, chopped
1 cup light mayonnaise
2 tablespoons rice vinegar
2 tablespoons sugar substitute
1/2 teaspoon salt low sodium
A pinch of pepper
1 cup crumbled Roquefort cheese or blue
Mix all ingredients except cheese in a large bowl. In a small bowl, whisk together mayonnaise, vinegar, sugar substitute, salt and pepper. Pour over vegetables and toss gently. Cover with plastic wrap and refrigerate for two hours or more. Add Roquefort cheese or blue just before serving. This recipe serves a dozen people.