Makes 2 cups
- 1 1/2 cups ketchup
- 1/2 cup apple-cider vinegar
- 3 tablespoons sugar
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon cayenne powder
- 1/2 teaspoon liquid smoke
Combine all the ingredients in a saucepan; simmer over medium-low heat for 10 minutes. The sauce can be stored for up to 2 weeks in a tightly sealed, refrigerated container.
Nutrients per serving (2 tablespoons): 34 calories, 1g protein, 9g carbohydrates, 0g fiber, 0g fat (0g saturated fat), 0mg cholesterol, 267mg sodium
- 1 small head green cabbage, shredded
- 1/2 large red onion, grated
- 2 large carrots, peeled and grated
- 2 tablespoons yellow mustard
- 2 tablespoons sugar
- 2/3 cup apple-cider vinegar
- 1/2 cup vegetable oil
- 1 teaspoon celery seeds
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper
1. In your largest bowl, combine the cabbage, red onion and carrots, and give them a toss.
2. Whisk together the mustard, sugar, vinegar, vegetable oil, celery seeds, cayenne, salt and pepper until emulsified. Pour over the coleslaw; toss well again. Cover with plastic wrap. Chill for at least 2 hours before serving.
Nutrients per serving: 161 calories, 1g protein, 9g carbohydrates, 2g fiber, 14g fat (2g saturated fat), 0mg cholesterol, 186mg sodium
Gabrielle DeGroot Redford is executive editor, health for AARP Publications.
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