Yesterday, I made some creamy sweet cole slaw to go with our beef brisket this weekend. I like to refrigerate it overnight to soften the cabbage and get the flavors to marry. I bought a large bag of shredded cole slaw mix in the produce section of the grocery store. You can also buy the cabbage and carrots whole and shred them in your food processor. Or if you're really bored and want a good arm workout, you can shred them on a cheese grater. Or if you have good knife skills, you can thinly slice them using a large chefs knife. This was inspired by a Bobby Flay recipe, except that I added extra sugar, used apple cider vinger, and omitted the onion.
1 head cabbage, shredded
2 large carrots, peeled and shredded
3/4 cup Helmann's lite mayonnaise
4 T sugar
2 T apple cider vinegar (or white vinegar)
1 T dry mustard
2 tsp celery salt
salt & pepper to taste
In a large bowl, add the mayonnaise, sugar, vinegar, dry mustard, and celery salt. Whisk together and taste. Add salt and pepper to taste. Add the shredded cabbage and carrots. Use tongs to toss it really well and get all the cabbage mix coated. Cover with plastic wrap and refrigerate overnight. Enjoy!
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