We seem to have a lot of cabbage on hand these days. I happened upon a great coleslaw recipe last week, varied it a little, and have decided it's a keeper. The great thing about this coleslaw is that you can keep it in the fridge for 3-5 days, so it's always on hand when you need to add a quick vegetable to a meal. You can vary the ingredients too, so don't feel tied to this exact recipe - use what's filling up your crisper!
Coleslaw
10-12 cups shredded cabbage (any variety - I like napa)
1-2 carrots, grated
1 onion, thinly sliced
1/2 red pepper, thinly sliced
optional ingredients: green pepper, apple, celery
3/4 c vinegar
1/4 c sugar
1/4 c canola oil
2 tsp celery seeds
1 1/2 tsp salt
Toss vegetables (and fruit if using) together in a large bowl. Heat remaining ingredients together in a saucepan, pour over cabbage mixture and toss well. Let cool, cover and refrigerate.
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