When I think of coleslaw, I think of mushy soggy cabbage that has been drowning in died green mayonnaise, and likely will stay that way longer than I live. It tastes and feels like sugary rubber worms. YECHK!
But a few years ago I had some coleslaw with a vinaigrette dressing. That, and it was made with fresh crunchy cabbage – a mixture of green and red. It looked great, and tasted great!
However, I’ve still avoided it, mostly, sceptical that anything with the name of coleslaw generally emits radiation.
DSS insisted on buying coleslaw at the grocery store the other day. Both DH and I cringed. As I stood there in the kitchen looking at the bag of fresh cabbage I remembered that one time, that time that coleslaw was delicious, and I decided to see if I could do the same.
AND I DID!!!!
Here you go:
- about 2 tbsp lemon juice
- about 2 tbs honey
- dried cranberries
- about ½ cup crushed/diced fresh pineapple
- a liberal amount (closed fist?) of sliced almonds
- a large heaping spoonful of plain yogurt
Mix it all together, and pour it on some FRESH, COLOURFUL, and CRUNCHY cabbage! Can you believe that we had all those ingredients in the cupboard?
I was delicious. Sweet, sour, crunchy, fruity...
Ivy ate more than DSS… DH loved it (he hates coleslaw too). We had no leftovers at all! but then he tends to like super processed foods and likely his idea of GOOD coleslaw is my idea of, well, something I wouldn’t feed the dog!
I’m glad Ivy appreciated good, fresh veggies!