Saturday, June 1, 2013

Summer eats

Coleslaw is a summer staple around our house.  At the first cook-out this year, Memorial Day, I always make our favorite recipe.  Usually we shred cabbage and grate carrots to make it fresh, but this year we decided to try it from the bag, adding my own slaw dressing.

 Coleslaw dressing -

Combine 1/3 cup mayonnaise
1 tablespoon vinegar
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon celery seed

Stir til sugar dissolves. 

I used 3/4 of the bag of coleslaw mix, but you can shred 2 to 3 cups of cabbage, either with a grater or food processor.  I also add one grated carrot, or about 1 cup carrots to 3 cups cabbage.

Easy peasy.  If you use the bagged Slaw mix it is a very quick salad to add to your summer table.


Bernideen said...

I am printing out your recipe NOW!!!
Looks wonderful!

Bernideen said...

So happy to have you share at "Open House"!

Patty said...

We have used this recipe for years with one change. I always used dill pickle juice in place of the vinegar. The juice is always available and adds a nice flavor.

Shabby Brocante, Karen said...

Love it! Going to make this!

Rettabug said...

This looks so enticing, Jocelyn!
I'm guessing the word "sale" means salt??? Would be logical.

I need to bring something veggie to a Fathers Day BBQ & this just might be the trick...thanks!