Recipe by Tasha
"Celery seeds add nice flavor to this tangy oil-free slaw.
This goes well with fried fish."
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red wine vinegar
green onions, thinly sliced
2 (8 ounce) packages
I rushed in after being out late, removed some chicken from the frig, chopped it up, and threw it in a skillet with BBQ sauce to heat it up. I located this 5 Minute Slaw in my recipe box and whipped it up. Then as I finished reading the recipe, I realized I was supposed to let it marinate 4-6 hours. Hmmm, not 5 minutes after all! No time for refrigerating! And that was my fault for not reading the recipe. Now, for what I thought of it. I didn't like it at all when I tasted it by itself. I think I prefer regular vinegar instead of the red wine vinegar. But I thought it was ok when put on the BBQ sandwich. Somehow, the BBQ sauce and chicken tempered the flavor of the red wine vinegar in the coleslaw. So, not a total loss, but I won't fix it again.
I had some food processor shredded cabbage and carrots from another recipe in the fridge, so this was a good way to use it. This is a fantastic recipe for anybody watching calories, fat and carbs; there's no oil or mayo. The only change I made was using Truvia instead of sugar. I've always used celery seed in cole slaw (either vinegar or mayo-based), but I've not used red wine vinegar before. It was much mellower (is that a word?) than cider vinegar, and this was a success.
* Percent Daily Values are based on a 2,000 calorie diet.
5 Minute Slaw
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 5
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