Cabbage and corn kernels are a salad marriage made in heaven.

　　

Ingredients

6 to 8 servings

　　One 8-ounce bag shredded coleslaw cabbage

　　2 cups cooked fresh or frozen corn kernels, thawed

　　2 scallions, green parts only, thinly sliced

　　1/2 medium green or red bell pepper, finely diced

　　1/2 cup natural low-fat vinaigrette

　　Salt and freshly ground pepper to taste

　　

Step 1

Combine all of the ingredients in a serving bowl and mix thoroughly. Serve at once or cover and refrigerate until needed.

　　

simple slaws

Step 2

While I appreciate convenient ingredients to simplify meal preparation, I’m not usually drawn to buying precut vegetables. However, shredded coleslaw cabbage captured my fancy ever since it came on the market. I enjoy a variety of coleslaws as simple side salads, but I don’t like the mess of shredding a large quantity of cabbage. Shredded cabbage is also handy to use in stir-fries and other dishes (such as Colcannon, page 186).

　　

Step 3

When buying a bag of coleslaw cabbage, trust your eyes to determine quality. If it looks fresh, it probably is. Avoid any package with a pool of liquid in it. The cabbage should look crisp and dry (but not dried out). Green cabbage mixed with a little red cabbage and some grated carrot is my top choice when buying preshredded coleslaw.

　　

Step 4

Here are three favorite simple slaws. They are compatible with most any kind of meal (except, of course, those in which cabbage or some other cruciferous vegetable figures prominently) and have become mainstays in my menu-planning.

　　

nutrition information

Step 5

Calories: 76

　　

Step 6

Total Fat: 2g

　　

Step 7

Protein: 1g

　　

Step 8

Carbohydrate: 11g

　　

Step 9

Cholesterol: 0mg

　　

Step 10

Sodium: 159mg

　　The Vegetarian 5-Ingredient Gourmet