Cole Slaw .....Spectacular Sidedish
Cole slaw is so good for you it has carrots, celery, onions and cabbage, which are all so nutritious.
Cole slaw need to marinaded, and can be kept in the fridge for a week. Whether you make coleslaw from scratch or buy bags at the supermarket it will be a great side dish.
You can add just about any dried fruit, if using fresh fruit just add on the day you are serving it.
I have two dressings I use all the time, one is with oil, vinegar and sugar, if I am keeping the coleslaw for a few days or a week I will use this one, but if using in a day I often use the mayonnaise dressing. But don’t be afraid to use store bought dressings there are so many excellent ones out there from caesar, Italian or Asian, try them all, as your menu changes you may want a different flavour for each one.
Coleslaw 8 cups shredded Cabbage ( or bags) 2 cups shredded Carrots 1 cup celery 1 cup onions
Combine all ingredients. This is your basic coleslaw, you can now add any vegetables or fruit to it.
Dressing 1 cup Sugar 1 cup Vinegar (white or cider) 1 cup Oil 2 tsp Salt ½ tsp Pepper 1 tbsp Celery seeds (optional)
Combine all ingredients and bring to a boil, pour over coleslaw and let cool then refrigerate.
Creamy Dressing 1 cup Mayonnaise 1/4 cup Sugar 4 tbsp Vinegar 2 tsp Dijon Mustard Salt to taste
Whisk together add ingredients and pour over coleslaw.If you do not care for dijon mustard then just omit it.
Cabbage Fruit Salad 8 cups Shredded cabbage ½ cup Raisins 4 Red Apples, chopped ( or 2 pears 2 apples) 2 tins Mandarin Oranges 2 cups Seedless red grapes (halved)
In a bowl, toss chopped apples with 2 tbsp lemon juice. In a larger bowl, toss cabbage, raisins, apples and oranges together cover and refrigerate.
Dressing: 1 cup mayonnaise 2 tbsp Sugar ½ cup milk 1 cup Pecans (chopped)
Mix all ingredients together. Cover and refrigerate. Just before serving, stir dressing and add 1 cup chopped pecans into salad.
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