Coleslaw is a traditional part of many Independence Day menus. There are many ways to make coleslaw; this one is a mild version with a creamy dressing. The dressing is made from soybeans, which makes a perfect creamy base. A little oil is added, but it can definitely be omitted for even lower fat content. Feel free to season the salad to your own liking -- I like to add 1 1/2 tsp. garlic powder and a dash of cayenne.
This salad can be made one day prior to serving, but the cabbage will collapse and release juice, making the dressing thinner. If you wish to avoid this, just store the dressing and cabbage in separate containers. Mix when ready to serve.
What is your favorite 4th of July food? I think mine is trifle (I am going to give you my favorite recipe, Piña Colada Trifle, tomorrow -- sorry, I couldn't keep the secret!)
Low-Fat Creamy Coleslaw
Yield: 4 servings
1/2 head green cabbage, thinly sliced
Dressing: 1 c. (2 1/2 dl.) cooked soybeans 3/4 c. (1 3/4 dl.) water 2 Tbsp. oil, optional
about 2 tsp. salt 1 1/2 tsp. garlic powder
1. Blend everything for dressing in blender or food processor till smooth. The oil may cause the dressing to separate slightly, resulting in white spots -- continue blending till uniform and smooth. This may take a few minutes.
2. Mix cabbage and dressing.
3. Serve immediately, or let marinate for a few hours or overnight. If allowed to marinate, cabbage will collapse and release liquid, causing the dressing to become thin. To avoid this, mix within half an hour of serving.
Scripture of the Day
"Blessed be the name of God forever and ever, to whom belong wisdom and might. He changes times and seasons; he removes kings and sets up kings; he gives wisdom to the wise and knowledge to those who have understanding; he reveals deep and hidden things; he knows what is in the darkness, and the light dwells with him."