RESTAURANT-STYLE COLESLAW

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I never liked coleslaw much.  Particularly, the dressing.    It always seemed to be heavy on the mayo and low on taste.   However, the crunch of cabbage compliments pulled pork perfectly, so I needed a great coleslaw recipe.  This recipe has sweetness from the sugar, but tang from the white wine vinegar and fresh lemon juice.  It is light, fresh, and easy to make.  Add one bag of coleslaw mix from the produce section and call it good.

Restaurant-Style Coleslaw {adapted from Restaurant-Style Coleslaw I}

  • 1 (16 ounce) package coleslaw mix

  • 1/3 cup white sugar

  • 1/2 teaspoon salt

  • 1/8 teaspoon ground black pepper

  • 1/2 cup milk

  • 1/2 cup mayonnaise

  • 1 1/2 tablespoons white wine vinegar

  • 2 1/2 tablespoons lemon juice

My advice is to make the dressing and pour half over the package of coleslaw mix.  Toss and refrigerate for at least 1 hour.  I like my slaw crunchy and crisp, so half the dressing is enough for me.  I keep the remaining dressing in case someone would like to add a bit more to their serving.

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