It’s grilling season-and that means it’s time for Cole Slaw! In honor of it being Saturday, I know many of you are probably firing up the grill tonight (we’ll see about Chicago though-typical that I should wake up to 45˚ outside in the middle of May. Gotta love this city!) Cole Slaw has taken many fancier renditions over the past few years. I, myself, prefer a peanut Asian slaw that my husband whips up. But this recipe I am sharing with you is a typical All-American slaw that my mother-n-law has made for years. Make it tonight with some ribs and corn on the cob-and if you are in Chicago-be sure to remember a blanket if you are eating outside! Brr!
Ingredients:
1/2 head cabbage, shredded (you can also get a preshredded package mix with purple and white cabbage and carrots)
1/2 green pepper, chopped fine
1/2 celery, chopped fine
1 carrot, cut into matchstick size pieces
1/2 red pepper, chopped fine
2 Tbsp. onion, chopped fine
3/4 cup mayo
1 Tbsp. horseradish
1 Tbsp. mustard
1/4 cup sour cream
2 Tbsp. apple cider vinegar
2 Tbsp. sugar
1/4 cup Italian salad dressing
Directions:
Toss cabbage, both peppers, celery, carrot and onion. In another bowl, mix mayo, horseradish, mustard, sour cream, apple cider vinegar, sugar and dressing. Add to the vegetables and toss to coat. Let sit in the fridge an hour to let flavors meld before serving.
- Sugar-Free, Low-Carb, Olive Oil Chocolate Hazelnut Tart - February 18, 2023
- Easy Slow Cooker French Onion Soup - November 28, 2022
- Recipe: Chicken Vindaloo with Whole Foods Vindaloo Curry Powder - January 22, 2022
