Pale Ale Cabbage Slaw

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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 tsp celery seeds
1 bottle (12 oz) Pale Ale Beer
1/3 cup grape seed oil
¼ cup cider vinegar
1 TBLS honey mustard
1 ½ tsps salt
½ tsp 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


*This information provided by National Beer Wholesalers Association,

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