Growing up the coleslaw we ate seemed to be a very vinegary, watery, soggy mess that was plopped on your plate at all family gatherings.  I hated it.  To me a salad should be crisp and not dripping with dressing.  It was not until I was an adult that I happened to make my first coleslaw and reasoned why I couldn't stand it growing up.  Slaw for me should be made when you want to serve it otherwise the cabbage becomes a limp mess.  Too much vinegar kills it, a little sweetness goes a long way.  Balance the sweetness with another taste, adding extra crunch using nuts is one of my favorite parts.  I have experimented quite a bit and this is still one of my favorites.  I bring this (and the other with the ramen) to gatherings.  I carry the dressing separate and do not mix until I know people are ready to eat.  This one, minus the nuts is the one I put over pulled pork. 
Try this at your next gathering and see how it goes.
Enjoy.
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This is just over a 2.5 oz serving.
Serves: 12-15 people 

Recipe:

  • 1/2 medium head Green Cabbage, thinly sliced
  • 1/4 head Red Cabbage, thinly sliced
  • or 
  • 2- 14 oz Packages Coleslaw Mix
  • 3 Green Onions
  • 1/2 cup Dried Cranberries
  • 1/3 cup Roasted Pepitas


Dressing:

  • 3/4 cup Plain Greek Yogurt 
  • 1/4 cup Mayo
  • 1/4 cup Honey
  • 2 TBSP Rice Vinegar


Mix the dressing and refrigerate for at least 1 hour prior to using.
Mix all salad ingredients.  

Do not add dressing until ready to serve.  I do not use all the dressing but add a quarter cup at a time.  It depends on the group that I am serving.  Some like a lot of dressing others do not.  I always leave a bowl of the dressing next to the salad incase someone would like more.

You can reduce the amount of salad and dressing for smaller gatherings. 


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This was my snack the other day (I forgot to take pictures when I made it for dinner)
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
 
 
My stepmom sent me this recipe a long, long time ago.  The typing on the original paper is from a dot-matrix printer, if anyone remembers that. Over the years though I have honed it a bit.  One, I've reduced the sugar.  The original called for a full cup of sugar.  Most times I use just a half a cup.  Start with the half cup and work your way up as it can be very sweet to some people.  Two, I have also discontinued the use of the nuts if I am taking it to a party.  You never know who might be allergic.  Three, the packet from the ramen has MSG and I can no longer tolerate it.  There are so many people who are intolerant to MSG so it is best not to use it if going to a potluck.  Hence the reason for the first dressing recipe below.  I actually prefer my dressing recipe to that of the one with the spice packet.  Last, instead of using regular vinegar, I use the rice vinegar which is has a mellower taste and not as bitter.  The only thing I use white vinegar for now a days is to make buttermilk in a pinch or for cleaning.
I love this summer time salad recipe.  It is sweet and crunchy.  It can also be made into a full lunch by adding chicken to it. One thing to remember though, do not add the dressing until ready to serve or the cabbage will become a soggy mess.  If I am serving this at dinner, many times I will give each person their own portion in a separate bowl.  That way I don't have a leftover bowl of limp cabbage. 
Serves 6



Recipe:


  • 1/2 Head Red Cabbage sliced thin*
  • 1/2 head White Cabbage sliced thin*
  • 3/4 cup Green Onion diced
  • 1/2 cup grated Carrot
  • 1/2 Cup Toasted Almonds
  • 1/4 cup Sunflower seeds toasted
  • 1  TBSP Butter (for toasting)

Optional:  1 package ramen noodles, crushed up and toasted (this is not gluten free do not use if you cannot tolerate gluten)
Optional: 2 cups cooked diced Chicken to make it into a lunch or dinner

Dressing:

  • 1/2 cup Vegetable oil
  • 1/2 cup Rice Vinegar
  • 3/4 cup Sugar
  • 2  TBSP Soy Sauce (Gluten Free)
  • 1 TBSP Ginger, crushed
  • 1 tsp Sesame Oil
  • 1 tsp Garlic, crushed
  • 1 tsp Hoisin Sauce (Gluten Free)
  • 1/2 tsp Sea Salt

OR Alternate Dressing

  • 1/2 cup Vegetable oil
  • 1/2 cup Rice Vinegar
  • 3/4 cup Sugar
  • 2  TBSP Soy Sauce (Gluten Free)
  • 1 Seasoning Packet from the Ramen Noodles Oriental Flavor

Heat a skillet to medium heat and add half the butter, once it is melted throw in the nuts and seeds and toast them.  When done, place on a paper towel to cool.
Add the rest of the butter and toast the ramen if using.
Make the dressing
Slice up the cabbage and dice the onions
Do not add the dressing or ramen until ready to serve

*OR 1 Package Pre Shredded Coleslaw Cabbage mix

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com. Calories are for 1 serving with no dressing.
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Nutritional information obtained using CalorieCount.com. Dressing serving size of approximately 2 tablespoons. This is the calories for the dressing only