Homemade coleslaw, if you can call it that when you start with a bag of shredded cabbage and carrots, is ridiculously easy to make. I like the creamy mayo type of coleslaw with BBQ, but the vinegar based slaw tastes better with fish tacos. Either way, the coleslaw will seem a little dry at first. The vinegar will start to break down the cabbage and create more “dressing” after a short time. Or you can eat it right away if you prefer your cabbage crispier. Making coleslaw yourself puts you in control, of coleslaw. As for the rest of your life, that’s up to you.
Coleslaw Two Ways
Ingredients
- 1 bag shredded cabbage and carrots
Option 1: With Mayo
- 1/2 cup low fat mayonnaise
- 2 tablespoons sugar
- 1 1/2 tablespoons lemon juice
- 1 tablespoon vinegar
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
Option 2: With Vinegar
- 1/4 cup vinegar
- 2 tablespoons sugar
- 2 tablespoons olive oil
- salt and pepper to taste
Instructions
- Mix dressing ingredients in a glass measuring cup until well blended.
- In a medium bowl, combine the cabbage mix and dressing and toss until well coated.
- Cover and let sit in the refrigerator until ready to serve, one hour or more for best flavor.
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