Slaw on top of burgers is one more reason I’m happy to live in the South. Its creaminess and crunchy texture is a welcome addition. Dark leafy greens like collards are a good source of nondairy calcium, especially when combined with lemon juice found in the slaw (which makes the calcium more accessible).
MAKES 8 TO 10 SERVINGS.
1/2 medium green cabbage, finely shredded (about 4 cups)
1/2 small red cabbage, finely shredded (about 2 cups)
4 large carrots, finely shredded
2 tablespoons fresh lemon or lime juice
1 teaspoon lemon or lime zest
1/2-3/4 cup mayonnaise of choice, to taste
2 tablespoons chopped chives
1 teaspoon dried dill
1/2 teaspoon celery seeds
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1. Mix shredded green cabbage, red cabbage and carrots in a large bowl. Add lemon juice and zest and toss to combine.
2. In a separate bowl, whisk together mayonnaise, chives, dill, celery seeds, salt and pepper.
3. Fold dressing into cabbage and carrot mixture, tossing until ingredients are evenly coated. Taste and adjust seasoning.
4. Refrigerate until ready to eat. Serve chilled.
Each serving contains 53 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 229mg sodium, 7g carbohydrate, 2g fiber, 3g sugars, 1g protein, 2Est GL.
Contributing chef Sueson Vess is a food coach, cooking instructor and author of Special Eats.Yields 10 servings