Coleslaw goes with so many things. You’ll rarely see a cookout without it. The crunchy shredded raw cabbage and the sweet-and-sour flavor make it a wonderfully piquant counterpoint to the grilled meats and BBQ sauce-slathered main dishes that make up America’s favorite backyard menus.
Recipe information
Yield
serves 4
Ingredients
1/2 cup Rocco’s Magnificent Mayonnaise (page 200) or store-bought low-fat mayonnaise, such as Hellmann’s Low-Fat Mayonnaise Dressing
1 tablespoon red wine vinegar
1 packet (3.5 g) Truvia
1 teaspoon celery seeds
2 cups shredded red coleslaw mix
1/2 bunch scallions (green and white parts), sliced thin on the diagonal
1 large sweet Red Delicious apple, grated with its skin
Salt and freshly ground black pepper
Preparation
Step 1
In a large bowl, whisk the mayonnaise, vinegar, sweetener, and celery seeds together. Add the coleslaw mix, scallions, and grated apple. Season with salt and pepper to taste. Toss to thoroughly combine the ingredients. Chill, covered, until cold, about 2 hours.
nutrition information
Step 2
Fat: 23g (before), 2.5g (after)
Step 3
Calories: 260 (before), 78 (after)
Step 4
Protein: 2g
Step 5
Carbohydrates: 13g
Step 6
Cholesterol: 6mg
Step 7
Fiber: 2g
Step 8
Sodium: 328mg
Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved.
Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.
