Cole slaw is really easy to prepare. It's like a salad but instead of lettuce it is shredded cabbage in dressing. So there is no cooking involved. Like any salad, it is a versatile dish that can easily accompany just about any meal from Sunday dinners to picnics. That said, I don't think there is a better way to serve it than to top off BBQ on a bun. It is the perfect complement with its fresh, tangy flavor combined with the BBQ's rich and spicy taste. If you haven't tried my BBQ recipe yet, give them both a try at the same time to give your tummy a warm, tasty treat on a cold winter night!
INGREDIENTS
1 Medium size Head of Cabbage (Shredded) - Make sure it is fresh, firm and crisp.
Dressing Recipe
3/4 Cup Mayonnaise
2 Tbsp. Sugar
1/4 Cup Evaporated Milk (Comes in small can in baking aisle)
2 Tbsp. Apple Cider Vinegar
INSTRUCTIONS:
STEP 1: Shred 1 head of Cabbage by hand with a knife. This can be done the day before and refrigerated overnight to cut down on preparation time the day you will be serving it. Please Note: I don't use a food processor because it can make the cabbage watery which will make for runny slaw.
STEP 2: To make dressing, mix together 3/4 cup Mayonnaise and 2 Tbsp. Sugar until well blended. Pour in 1/4 cup Evaporated Milk and mix well. Add 2 Tbsp. Apple Cider Vinegar. The mixture will become thicker.
STEP 3: Pour dressing over cabbage, mix and refrigerate about an hour before serving so the flavors will meld. If you mix together earlier than that the cabbage will start to get soggy the same way lettuce gets soggy after about an hour drenched in salad dressing.
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Pineapples & Palm Trees
~ Debbie ~
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