By Michael Minorgan for Curtains Up [email protected]
CREAMY COLESLAW
Coleslaw is a popular dish for the summer accompanying many dishes prepared on the BBQ. It is also a very healthy salad rich in fiber and if you use a vinaigrette salad dressing it can also be low in fat.
This week’s recipe is the ‘creamy’ variety. To eliminate fat use a ‘fat free’ mayonnaise of salad dressing…..Enjoy!
Original recipe and photo courtesy of www.foodiecrush.com
Ingredients
- To prepare the coleslaw
- 1 pound package coleslaw mix
- ½ cup granulated sugar
- ¼ cup kosher salt
- For the dressing
- ⅔ cup mayonnaise
- 2 tablespoons granulated sugar
- 2 tablespoons cider vinegar
- 1 teaspoon celery salt
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2-3 green onions, chopped
- ¼ cup fresh parsley leaves, chopped
Instructions
- Pour the coleslaw mix into a strainer and place in the sink. Sprinkle with ½ cup of the sugar and ¼ cup of the kosher salt and lightly toss. Let sit for 5 minutes to draw out the moisture from the cabbage and then rinse well with cold water. Spin the coleslaw mix in a salad spinner and place in a large bowl.
- For the dressing, in a medium bowl mix the mayonnaise, 2 tablespoons sugar, cinder vinegar, celery salt, 1 teaspoon kosher salt, freshly ground black pepper, chopped onions and chopped parsley. Whisk well and pour ⅔ of the dressing over the cabbage mixture, and toss to combine. Add more of the dressing as desired and season with more salt, pepper or parsley to taste.
- Refrigerate for 30 minutes up to overnight and serve.
