Coleslaw for Hamburgers
Green and purple cabbage and carrot tossed in a creamy Dijon, shallot and white wine vinegar dressing, chilled and piled on hamburgers. Serves 6.
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Ingredients
- 3 cups green cabbage shredded
- 2 cups purple cabbage shredded
- 1 cup carrot shredded
- 1 tablespoon shallots minced
- 2 teaspoons Dijon mustard whole grain or smooth
- 2 tablespoons white wine vinegar
- 1/2 cup light mayonnaise
- 1/2 teaspoon kosher salt
- black pepper to taste
Instructions
- In a large bowl, whisk the shallots, mustard and vinegar together.
- Whisk in the mayonnaise, salt and pepper until smooth.
- Add the green cabbage, purple cabbage and carrot and toss until everything is coated.
- Cover and refrigerate at least 30 minutes before serving so the flavors blend. Keep it cold, at 40°F or below, until serving.
- Serve it cold as a side, or spoon it onto hamburgers cooked to 160°F.
Notes
If it turns watery, stir it before serving. Do not leave it out more than 2 hours (1 hour above 90°F). Refrigerate leftovers within 2 hours and eat within 3 to 4 days; do not freeze.
Nutrition
Serving: 1servingCalories: 75kcalCarbohydrates: 7.7gProtein: 1.2gFat: 4.7gSodium: 386mgFiber: 2gSugar: 3.8g