Ingredients
1 tbsp balsamic vinegar
1 tsp tahini
1/2 tsp dijon mustard
1/4 tsp celery seed
1 dash worchestershire sauce
1 3/4 cup nonfat mayonnaise
1 1/2 cup shredded green cabbage
1/2 cup shredded red cabbage
Directions
Whisk together vinegar, tahini, mustard, celery seed and Worch.
sauce. Stir in mayonnaise. Add cabbages, toss well. Per serving: 22
calories, 0.7 g fat (25%)
Servings: 4 servings
Low-Fat Coleslaw Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
Recipes as a concept can be observed way back into history, certainly as far back as the Egyptians, and potentially, even further back. Interesting though that maybe, in the main part, these old cook books were just simple hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to academics is a series of ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. As we move into Roman times 25BC a roman called Apicius wrote a number of documents describing recipes cooked by wealthy Romans. He describes how the meals were divided into appetizers, main meal and desserts, a very modern way of dining. Aspicius also recounts how the ancient Romans made use of many different spices, including a few that are still present in modern kitchens for example bay, rue and dill. Moving on, we find a couple of interesting recipe books published in the 1300s ; a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the spicy food that we all know today, but rather descriptions of the types of meals enjoyed by the rich and wealthy people of the period. Later, in the 15th century, people returning from the crusades brought back many foods and spices from Arab cuisine, including spices such as basil and coriander. The introduction of these new tastes led to an eruption in books on cooking, most of which still exist in academic collections. During the following few centuries, the powerful and rich houses competed with each other to serve the most extravagent banquests, and because of this chefs and their recipe collections were at a premium. Notwithstanding that, it was during the 19th century that fine cooking and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, testing, and recording recipes of the day. By the advent of the 1900s, cook books were in high demand, as a result of higher levels of literacy, increased leisure time and having more disposable income. |
We hope you enjoy this Low Fat Coleslaw recipe.
