Pale Ale Cabbage Slaw | NBWA: America's Beer and Beverage Distributors
Makes 12 servings
1 pound red cabbage, finely shredded
1 pound green cabbage, finely shredded
1 package (1 pound) carrots, shredded
1 sweet onion, thinly sliced
1/3 cup sugar
½ teaspoon celery seeds
1 bottle (12 ounces) pale ale beer
1/3 cup grape seed oil
¼ cup cider vinegar
1 tablespoon honey mustard
1 ½ teaspoons salt
½ teaspoon black pepper
In large bowl, toss red and green cabbage with carrots and onion slices. Combine well. Sprinkle with sugar and dill seeds; toss again until evenly distributed.
In large saucepan, pour beer and bring to a boil. Boil 5 minutes. Whisk in grape seed oil, vinegar, mustard, salt and pepper. Remove from heat and pour over cabbage mixture; toss briefly, then cover and refrigerate at least 4 hours or overnight.
When ready to serve, toss slaw and drain in colander.
Nutrition Information, Per Serving:
130 calories; 6 g fat; .5 g saturated fat; 17 g carbohydrate; 3 g fiber; 11 g sugar; 2 g protein