This easy-to-make coleslaw appears on our family’s dinner menus with regularity. The vinaigrette dressing is a tangy alternative to mayonnaise. This coleslaw actually tastes better after spending a couple of days in the fridge, and it keeps well for over a week. I often double or triple the recipe for larger gatherings.
3 cups of shredded cabbage
1 cup of grated carrot
Toss the cabbage and carrots together until well mixed.
2 tablespoons of sugar
3 tablespoons of vinegar
2 tablespoons of oil
1 teaspoon of salt
Mix the dressing ingredients. Warm the mixture in a saucepan or microwave oven. Whisk, until the sugar and salt are dissolved.
Pour the lukewarm dressing over the vegetables, mix well, and refrigerate. Stir the coleslaw daily in order to evenly distribute the dressing.
This coleslaw is delicious made with shredded fresh cabbage. However, if you are short of time, you can use supermarket shredded coleslaw mix. To freshen the packaged cabbage, soak it in your favourite vegetable wash. I prefer Natural Plantation™. Soak the coleslaw mix for a half hour, then drain and rinse the cabbage well. Adding freshly grated carrots and delicious dressing to the well-rinsed, packaged cabbage markedly elevates the flavour, although fresh is always best.
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