Coleslaw is so underrated, to most people it seems to be no more than a garnish. I however, love coleslaw and all things cabbage-y! I’ve made so many variations, from the creamy, to the vinegar, with fruit and without. Sometimes though, a good basic coleslaw is exactly the perfect one for the occassion.
I found this recipe in Cooking Light and the amounts were spot on for a great coleslaw that wasn’t too ‘goopy’, yet wasn’t dry, was a bit tangy, but also a bit sweet. It was the perfect coleslaw to serve on some shredded barbecue chicken sandwiches.
2 tbsp canola mayonnaise
1 1/2 tbsp cider vinegar
1 1/2 tsp sugar
1/8 tsp salt
4 cups fresh packaged cabbage and carrot coleslaw (for me that was one bag)
1/4 cup chopped green onions
In a large bowl, whisk together the mayo, vinegar, sugar and salt. Add the cabbage, carrot and green onion and toss to combine.
While you can eat this right away, it’s even better a few hours later after being in the fridge and letting the green onion flavour go throughout.
If you are looking for a ‘slaw that is a bit more sassy, how about a Tangy Mustard, Jalapeño-Lime or Fiery Asian? These recipes and oodles more can found on Cooking Light’s website.
You may have noticed the additional Cooking Light button over on my sidebar. Along with being a member of the Cooking Light Bloggers’ Connection, I’ve opted in to an affiliate program that allows you to subscribe to Cooking Light magazine directly through that same button. For the sake of full disclosure, I must tell you that I would get an incentive for any subscription sold through my link (so buy up! LOL)