Thursday, March 21, 2013

Crazy Easy Coleslaw!

Love homemade coleslaw, but think it takes a village to make?  I've taken the stress and the mystery out of this side dish, so you can enjoy it at home with your famous ribs, fish and barbecue and it's complete in about 5 minutes!  My family loves my coleslaw and I am proud to share it with you.  For those watching their caloric intake, never fear, this recipe may be prepared with reduced fat mayo or even Greek yogurt, without totally compromising the rich and creamy taste  of an original version we seek when enjoying this dish.  The slaw may be served immediately, but I like to let mine hang out in the fridge for a while for the flavors to marry and the cabbage to absorb the flavors of the dressing.  I use black sesame seeds in one of my versions for a contrast in color and added calcium and B vitamins! This is a large batch, but it's even better the next day! Feel free to half the recipe if desired.
8 c. fresh grated cabbage
1 large carrot, peeled and trimmed and grated
3/4 to 1 c. (depending on creaminess desired) mayonnaise, regular, reduced fat or fat free
2 tbsp. seasoned rice vinegar
1 tsp. black sesame seeds
sugar to taste, or sugar substitute like stevia or sucralose
Combine cabbage and carrot  in large bowl and mix well.
In another bowl, combine mayo, vinegar, sesame seeds, and sugar to taste.  Blend well and add to shredded mix.  Fold until all is well coated.  TASTE IT!. SPST. Adjust seasonings as desired.
Cover and refrigerate for several hours until serving.
Makes about 12 servings

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