In the Kitchen: Healthy Coleslaw

WTNH– Lisa Larkin talks healthy foods for your summer cookout and shows us how to make healthy coleslaw.

It’s finally BBQ season so instead of having the standard fare of hamburgers, hot dogs and salads swimming in mayonnaise, Larkin shows you some delicious and healthy alternatives.

Healthy Coleslaw Recipe:

2 tablespoons Dijon mustard, or to taste
1 /4 cup red wine vinegar, or freshly squeezed lemon juice
1/4 extra virgin olive oil
6 cups cored and shredded Napa, Savoy, green, and/or red cabbage or 1 bag of coleslaw mix
1 large red or yellow bell pepper, cored, seeded, and diced or shredded
1/3 cup chopped scallion, more or less
Salt and freshly ground black pepper
1 tsp celery seed
1/4 cup chopped fresh parsley leaves

1. To make the dressing, whisk together the mustard and vinegar in a small bowl. Add the oil a little at a time, whisking all the while.
2. Combine the cabbage, bell pepper, and scallion and toss with the dressing. Sprinkle with salt, pepper and celery seed and refrigerate until ready to serve. (It’s best to let the slaw rest for an hour or so to allow the flavors to mellow; the cabbage will also soften a bit and exude some juice. You can let it sit longer, up to 24 hours, if you like. Drain the slaw before continuing.) Just before serving, toss with the parsley.

Lisa Larkin is a Certified Health & Nutrition Coach. For more information, call (203) 558-8697 or go to

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