SWEET AND TANGY COLESLAW


This is a good side dish recipe to have on hand especially if you have unexpected company coming over. As soon as you get the call that a guest is coming over put this coleslaw quickly together, put it into the fridge, and then put the steaks on the barbeque. Dinner is ready in a jiffy. If you happen to have any leftovers you could use this coleslaw to make sandwiches the next day. I take warmed through pastrami meat and pile high the leftover coleslaw and put the last slice of rye bread on top and eat. Super delicious!

Serves 4

Coleslaw Ingredients:
  • A bag of mixed ready to use coleslaw
  • quarter of a red onion, thinly sliced
  • Golden delicious or Granny smith apply, cut into matchsticks
  • handful of chopped fresh parsley

Dressing Ingredients:

  • 1/2 cup light mayo
  • 2 tbsp milk (or more if you want to thin it out more)
  • 1/4 tsp black pepper
  • 1 tbsp vegetable blend seasoning
  • juice of 1 lime
  • 1 tbsp liquid honey
  • 2 tbsp extra virgin olive oil
In a large mixing bowl, add in all of the coleslaw ingredients and lightly mix it together using a pair of tongs. In a small separate bowl, whisk in all of the dressing ingredients until combined. Pour half of the dressing into the coleslaw mix and toss the coleslaw together with the tongs. Taste the coleslaw first and see if you want to add more dressing. Note: You may not need any more dressing after this it just depends on how much you want the coleslaw dressed. Please taste as you go. Put the coleslaw into the fridge until you're ready to serve. The longer it sits the better it gets.

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