Last week, at my Investment Cooking Class, I served this Cole
Slaw with our lunch. Then, one of the ladies that attended the class invited me
to join her for lunch this week. She requested that I bring along the Cole Slaw
that we tasted at Investment Cooking. So, after making it twice within the last
week, I thought maybe my You Can Make That
readers would enjoy the recipe too.
It is so simple that
it has become my go to salad when I am tired or in a rush. I mix it up before I
start preparing the rest of my dinner and it is ready by the time we sit down
to eat. And, if you purchase the bagged cabbage mix, there is no need to shred
or grate the veggies. My favorite way to eat this is on Jerk Chicken Tacos.
Cole Slaw
7-8 cups shredded cabbage (or 16oz. pkg. bagged cole slaw
mix)
1 carrot, grated (optional)
½ cup mayonnaise
2 Tbsp. raw sugar
2 Tbsp. white vinegar (or white wine vinegar)
¼ cup milk
In a large bowl, add all ingredients and stir to combine.
Refrigerate for 30-60 minutes. Stir and serve.
I was just wondering what to do w/ my two cabbages. This is perfect. I've read through your other recipes, too. Thanks for the info!
ReplyDeleteThank you! Be sure to let me know if you decide to give any of my recipes a try.
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