LIGHT AND SAVORY COLE SLAW--HOLD THE MAYO
We love our version of Cole Slaw because it is light and contains no mayonnaise. It is also a good way to use up left over cabbage. When we make moo-shoo, we usually just use 1/2 of the head of cabbage, now you can use the other half of the cabbage in this recipe.
This is a great way to eat your vegetables and has plenty of fiber and anti-oxidants!
INGREDIENTS
- 1/2 head of cabbage
- 2 carrots
- 1/2 red onion
- (optional) 1 cup of shredded red cabbage
- Salt and pepper to taste
- about a 1/4 cup of Good Seasons Italian dressing.
INSTRUCTIONS
- Core the cabbage.
- Thinly chop the cabbage. Wash and rinse in a salad spinner
- Chop carrots into thin, match stick size.
- Thinly chop the red onion.
- Place all the ingredients in a large container with a lid. Mix the ingredients.
- Add Good Seasons Italian salad dressing and thoroughly mix everything.
- Salt and pepper to taste.
- Cover and let it rest in the refrigerator for about an hour. This will help the veggies to wilt a bit and also chilled them, keeping them crunchy.
This a great treat to serve at a tailgate picnic or a barbecue. In winter time it makes a great lunch side dish for the working stiffs in the family.
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