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The Best Coleslaw
High Cotton Food Styling and Photography
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1 small head cabbage, shredded (about 1 pound)
1 medium carrot, grated
½ cup sugar
½ cup light mayonnaise
1/3 cup olive oil
¼ cup cider vinegar
1 teaspoon prepared mustard
1 teaspoon celery seeds
1 tablespoon prepared horseradish
Instructions
1 medium carrot, grated
½ cup sugar
½ cup light mayonnaise
1/3 cup olive oil
¼ cup cider vinegar
1 teaspoon prepared mustard
1 teaspoon celery seeds
1 tablespoon prepared horseradish
1. Combine cabbage and carrot in a large bowl.
2. Mix sugar, mayonnaise, olive oil, vinegar, mustard, celery seeds and horseradish in a small bowl; whisk to blend. Toss mayonnaise mixture with the cabbage mixture. Serves 8.
Tips from the Test Kitchen
2. Mix sugar, mayonnaise, olive oil, vinegar, mustard, celery seeds and horseradish in a small bowl; whisk to blend. Toss mayonnaise mixture with the cabbage mixture. Serves 8.
Tips From Our Test Kitchen: For more heat, use 1 teaspoon dry mustard instead of the prepared mustard. Use less mayonnaise for a crier coleslaw.
Nutritional Information
190 calories, 14g fat, 1g protein, 15g carbohydrates, 2g fiber, 150mg sodium.
Everyone's Favorite Chicken
High Cotton Food Styling and Photography
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3 cups diced, cooked chicken (2 large breasts)
2 medium celery stalks, finely chopped
1 (8-ounce can) sliced water chestnuts, drained
1/3 cup sliced almonds
1 (2-ounce) jar pimientos, undrained
1 tablespoon minced onion
3/4 cup light mayonnaise
2 tablespoons lemon juice
1/2 teaspoon salt
1 teaspoon black pepper
1 cup (2 ounces) canned French fried onions
6 ounces shredded Cheddar cheese
Instructions
2 medium celery stalks, finely chopped
1 (8-ounce can) sliced water chestnuts, drained
1/3 cup sliced almonds
1 (2-ounce) jar pimientos, undrained
1 tablespoon minced onion
3/4 cup light mayonnaise
2 tablespoons lemon juice
1/2 teaspoon salt
1 teaspoon black pepper
1 cup (2 ounces) canned French fried onions
6 ounces shredded Cheddar cheese
1. Preheat oven to 350F. Grease an 11 x 7-inch baking dish.
2. Combine chicken, celery, water chestnuts, almonds, pimientos, onion, mayonnaise, lemon juice, salt and pepper in a large bowl; mix well.
3. Place in prepared dish and top with the French fried onions and cheese. Bake, covered, 30 minutes, or until cheese melts. Serves 6.
Tips from the Test Kitchen
2. Combine chicken, celery, water chestnuts, almonds, pimientos, onion, mayonnaise, lemon juice, salt and pepper in a large bowl; mix well.
3. Place in prepared dish and top with the French fried onions and cheese. Bake, covered, 30 minutes, or until cheese melts. Serves 6.
Tips From Our Test Kitchen: If using precooked chicken, omit ½ teaspoon of the salt. This recipe can be doubled easily and made in a 15 x 10-inch baking dish.
Nutritional Information
430 calories, 29g fat, 31g protein, 10g carbohydrates, 1g fiber, 750mg sodium.
first appeared: 7/9/2009
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