Irish Cabbage and Potato Slaw
2 medium white potatoes (8 oz.), peeled and cut in 1/2” slices
1 small Savoy cabbage (about 1 1/4 lb.) or 1/2 medium head green cabbage
1 carrot, shredded
4 scallions, green part only, chopped
2 Tbsp. distilled white vinegar
1 1/2 tsp. dry mustard powder
1 tsp. sugar
1 tsp. salt
1/8 tsp. ground black pepper, or to taste
1 Tbsp. canola oil
1/4 cup fat-free or low-fat buttermilk
Place potatoes in a medium saucepan. Cover with cold water to a depth of
2 inches. Cook over medium-high heat. When the potatoes still have some
resistance to a thin knife, drain them. Cut them into 1/2” strips and
While potatoes cook, quarter the cabbage, cut away the core and shred
into 1/2-inch strips. (There should be about 6 cups.) Place cabbage in a
large mixing bowl. Add carrots and scallions.
In a small bowl, combine vinegar, mustard powder, sugar, salt and
pepper, mixing until sugar dissolves. Mix in the oil. Pour dressing over
vegetables. Using hands, mix to coat vegetables with dressing. Add
potatoes and mix again. Cover slaw and set aside for 15 minutes to wilt
Pour in buttermilk and mix again. Cover and refrigerate slaw until ready
to serve, or up to 6 hours. The slaw is best when the cabbage and
carrots still have some crunch.
Per serving: 35 calories, 1 g. total fat (0 g. saturated fat), 6 g.
carbohydrate, 1 g. protein, 2 g. dietary fiber, 196 mg. sodium.