Wednesday, April 24, 2013

Hokie Slaw!

This name of this recipe came just after creating it.  I was working on another recipe for a steak bite chili to  accompany some white meat chicken hotdogs for lunch one day.  The recipe turned out to be a hit. My sister Hollie reminded how having a nice fresh slaw on top would really set the whole deal in motion.  I agreed, but the only cabbage I had on hand was red.  I love the brilliant color of this cabbage and the heart healthy Anthocyanins that make that possible.  Once I finished the recipe, I thought about how the colors of the cabbage and the carrot remind me of a Virginia Tech jersey. Lightbulb!, "Why not call it Hokie Slaw?".  The recipe is quick and easy, the colors are fabulous, and the taste is one in the same.  Even if you are not partial to the team, the slaw will brighten any table-scape.  If you are a Hokie fan, this is perfect for tailgating or any occasion where you can show your Hokie spirit and pride.
2 c. julienne of red cabbage
1 medium carrot, grated
3 tbsp. mayo
1 tbsp. sugar or to taste
1 tsp. seasoned rice vinegar
Add cabbage and carrot to medium bowl and toss until evenly mixed.  Add remaining ingredients in separate small bowl and blend.  Add to veggies and fold to coat evenly. SPST
Makes 2 1/2 cups.

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