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Aside from being good, it really doesn’t get much simpler than this. Despite the name, this would be welcome in almost
any situation where you’d serve coleslaw. I served it on grilled fish tacos.
Combine all of the dressing ingredients in a small mixing bowl with tall sides, or a large tumbler cup/glass.
Blend the ingredients well with a stick blender, then set aside.
Slice the green cabbage thin (just under 1/4″) and put it in a large mixing bowl. You need about three cups.
Slice the red cabbage just like the green and add it to the mixing bowl. You need about 1 1/2 cups.
Add the sliced onion, cilantro, and the dressing to the bowl.
Stir all of the ingredients well.
Cover and refrigerate for at least 30 minutes.
Serve along side/on top of your food of choice and enjoy!
(Makes about 4 cups.)
A filling summer salad with grilled chicken, bacon, cashews, sliced almonds, pumpkin and sunflower seeds. It is dressed with a chipotle lime vinaigrette.
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!