Toss in additional shredded or thinly-sliced vegetables for added crunch. You’ll need about six cups of shredded cabbage for this recipe. I love the simple tang white wine vinegar gives this slaw, but apple cider vinegar, sherry vinegar, or distilled white vinegar are also delicious options.īagged coleslaw mixes are a huge timesaver in this recipe, but you can also make this recipe by thinly slicing a head of cabbage. Gradually add the olive oil while whisking, until the vinaigrette is emulsified. Place the vinaigrette ingredients in a smaller bowl.
You can whisk this recipe up in minutes! To start, place bagged coleslaw mix in a large bowl.
#Freecole how to
Tongs How to Make Low Sodium Dairy Free Coleslaw White pepper is more finely ground and disappears when added to the slaw. Pepper: I used white pepper because that’s what I had on hand the day I shot this recipe, but black pepper works just as well. If you have a lower sodium grainy mustard, swap that in for added flavor and texture.
Honey balances the acidity of the vinegar nicely.ĭijon Mustard: Mustard adds flavor and helps the oil and vinegar bind together. Honey: Mayo-based coleslaws typically include sugar to sweeten the dressing. White Wine Vinegar: Vinegar gives the slaw an acidic kick. Use a bag of broccoli slaw for another delicious dish. IngredientsĬoleslaw Mix: Bagged coleslaw blends of green and purple cabbage and carrots are a tasty timesaver. While I may occasionally reach for regular coleslaw, this low sodium, dairy-free version has quickly become a fan favorite at our house.
#Freecole full
I’ve made this a full day before serving, and the hearty coleslaw mix still reserves its crunch. The flavor intensifies the longer it’s refrigerated. Without the excess moisture mayonnaise to soften the cabbage, this slaw maintains its crunch even when it’s made ahead. My oil and vinegar dressing also makes this a dairy-free dish. I replaced the mayonnaise dressing with a lighter vinaigrette, which reduces the sodium content significantly – one tablespoon of store-bought mayo can contain more than 80 mg of sodium. If you’re firing up the grill this summer, this Low Sodium Dairy Free Coleslaw is the side dish you need to round out your low sodium BBQ menu. One serving of regular coleslaw can contain several hundred mg of sodium. To meet the needs of those affected by celiac disease or gluten sensitivity, we are committed to providing our customers with gluten-free products that meet both Canadian regulatory requirements and M&M requirements without compromising the safety and quality of the product.Coleslaw is a quintessential BBQ side dish, but if you’re on a low sodium diet, the traditional mayonnaise-based sales can put a massive dent in your daily sodium allowance. A gluten-free diet is challenging as wheat is present in a large number of foods and ingredients. This triggers the production of antibodies that attack the gluten and, at the same time, damage the lining of the small intestine which may lead to other health issues. IIt includes allergy, celiac disease, sensitivities and intolerances and these makes it harmful for some individuals to These include allergy, celiac disease, sensitivities and intolerances, which make it harmful for some individuals.Ī: Celiac disease is an autoimmune disorder where the body treats gluten as a foreign invader. However, there are several disorders related to gluten consumption. In flour, gluten helps to bind and prevent crumbling, so it is widely used in baked goods and other foods. Oats do not have gluten, but because they are normally planted near wheat farms, cross-contamination is almost always present. A: Gluten is a protein found in wheat, barley, rye and their hybridized strains.
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