Creamy tangy coleslaw
I’m a person that loves cabbage. Doesn’t matter how it is prepared I love it. But I do have to admit that one of my favorite ways to eat it is in the form of coleslaw.
I love coleslaw with a nice creamy dressing, yeah I like the ones with oil and vinegar too, but there is something about the creamy dressing that I just love.
This past weekend we were celebrating our daughter Lisa’s birthday. If you read my blog at all you may remember that Mike and I cook a special birthday dinner for each one of our kids.
I have to include Mike when I talk about cooking this meal, because he is always a great help in the kitchen. With the four kids, two in-law kids, one boyfriend, grandma, and one granddaughter there are a lot of hungry people sitting around the table when it comes to birthday celebration.
Well back to the coleslaw. I changed up the recipe just a tad, a few more celery seeds and salad dressing instead of mayonnaise. I think the salad dressing is more flavorful than mayonnaise when using it in recipes like coleslaw. We served it with burgers and chicken and it went well with both meats.
Can’t wait to make it again.
Creamy Tangy Coleslaw (Source: adapted from about.com)
1 medium head green cabbage
1 carrot shredded
1 tablespoon minced onion
1 1/4 cups salad dressing (I used Miracle Whip)
1/3 cup sugar
1/4 cup vinegar
1/2 teaspoon celery seeds
1/4 teaspoon ground black pepper or to taste
Salt to taste
1. Shred cabbage into a large bowl; add the shredded carrot and minced onion.
2. Combine the salad dressing, sugar, vinegar, and celery seeds. Take a whisk and whisk until well combined.
3. Add pepper and salt at this time (at the amount to your taste).
4. Pour dressing over vegetable and mix until cabbage mixture is well coated.
5. Refrigerate to chill before serving
(Note: Make sure to taste your dressing before adding it to your cabbage mixture, adjust flavor at this time if needed).