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Lovett Homemade Coleslaw Salad
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The Lovett School is now trying to use more farm-fresh and seasonal items from Georgia and the Southeast, while also reducing its reliance on frozen fruits and vegetables as well as produce from far-flung areas. The change is part of the school’s long-standing sustainability efforts and reflects a national trend to buy local.
This recipe is one of several that show how to make local produce attractive to students, so they eat their veggies. Casseroles with crispy toppings, quick breads and crunchy slaws are ways to entice them to take a bite — or two. -- Jeanne Besser
Hands on time: 15 minutes Total time: 15 minutes Serves: 10
Ingredients:
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1 (1-pound) package shredded coleslaw mix or 1 pound cabbage, shredded
1/4 cup finely chopped onion, or to taste
1/2 cup reduced-fat or regular mayonnaise
2 tablespoons granulated sugar
1 tablespoon white vinegar
Salt and pepper to taste
Instructions:
In a bowl, combine coleslaw mix and onion. Stir in mayonnaise, sugar and vinegar. Season with salt and pepper. Toss lightly until thoroughly combined. Refrigerate until ready to serve.
Nutrition:
Per serving: 55 calories (percent of calories from fat, 52), 1 gram protein, 6 grams carbohydrates, 1 gram fiber, 3 grams fat (trace saturated), 4 milligrams cholesterol, 78 milligrams sodium.
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