Recipe: Three-cabbage coleslaw

Recipe: Three-cabbage coleslaw
COOL AND EASY: Just toss and serve. (Robert Lachman / Los Angeles Times)

Total time: 25 minutes

Servings: 4 to 6

Note: From Donna Deane

1 cup (loosely packed) shredded red cabbage

3 cups (loosely packed) shredded green cabbage

3 cups (loosely packed) shredded savoy cabbage

1/2 cup green pepper, cut into small dice

1/4 cup chopped green onion

1 tablespoon finely chopped cilantro

1 tablespoon chopped tarragon leaves

3 tablespoons best-quality olive oil

2 tablespoons white wine vinegar

1 teaspoon lemon juice

1 teaspoon sugar

1/2 teaspoon salt

Cracked black pepper

1. In a large bowl, toss together the red, green and savoy cabbage. Add the green pepper, green onion, cilantro and tarragon. Toss with the oil, vinegar and lemon juice.

2. Sprinkle with the sugar, salt and a few grinds of pepper. Toss. Cover the bowl tightly and refrigerate until ready to serve or transport.

Each of 6 servings: 90 calories; 2 grams protein; 7 grams carbohydrates; 2 grams fiber; 7 grams fat; 1 gram saturated fat; 0 cholesterol; 214 mg. sodium.

Slaw variations


For three-cabbage Asian coleslaw: Omit the tarragon, and instead toss in 1 teaspoon toasted sesame seeds and one-eighth teaspoon sesame oil. Sprinkle with 2 tablespoons of toasted sliced almonds.

For three-cabbage summer coleslaw: Omit the tarragon, and instead toss in one-half teaspoon celery seed and one-half teaspoon mustard seed along with an additional one-half teaspoon sugar.