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The cole slaw I grew up with was mayonnaise-based and sweet. Although I do still use mayonnaise, I have cut back drastically from the traditional. Instead of being completed coated in a heavy sauce, this cole slaw is lighter but still retains all the flavor. You can use this side for fish, chicken, beef, or pulled pork or even as a condiment for your sandwiches! Very few recipes but great taste!
1. Place the shredded cabbage in the bottom of the mixing bowl.
2. Add remaining ingredients to the cabbage. Thoroughly mix the ingredients. It will be dry to start with, however, do not add extra ingredients to taste yet. Keep stirring and the slaw starts to come together.
3. Now taste! This is a very important step. This is where you will need to add extra salt, sugar, or mayonnaise. The reason it is not an exact science is because you have to take into account the slight variation in moisture and taste of a head of cabbage. Add in small increments until it is slightly creamy and has a nice salt/sugar balance.
4. Cover and refrigerate for at least 30 minutes before serving.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!