Monday, October 21, 2013

Sweet & Crunchy Coleslaw

Coleslaw is a great side dish, and I like it both ways that it is commonly served creamy, and sweet & tangy. This recipe is one of my favorites for a sweet  & tangy dressing and when you add some cabbage, a few almonds, sesame seeds, Craisins, and some crunchy rice noodles it is a quick and easy salad!

Sweet & Crunchy Coleslaw

1/2 head chopped cabbage or 1 bag store bought
1/4 cup almonds
3 Tbs. sesame seeds
1/4 cup rice noodles
Dried cranberries, or cherries (I used cherry flavored Craisins)
Dressing (about 1/4 of dressing recipe)

Directions:  Mix first four ingredients together in bowl and just before serving stir in dressing (I used a little less than 1/4 of the recipe below), just mix to taste.  Wait until just before serving to mix in the dressing so that the slaw doesn't get soggy!

Sweet  & Tangy Coleslaw Dressing
1 cup oil
1 cup sugar
1/4 + 1/8 cup red wine vinegar (6 Tbs.)
1 small onion chopped fine
1/2 tsp. celery seeds
1/2 tsp. dry mustard
1 tsp. salt

Directions:  Whisk all ingredients together in a bowl.   It is good to let it set overnight in your fridge to let flavors blend.  Stir before pouring over cabbage. This recipe makes about 2 cups of dressing so depending on the size of the salad you are making you can make several batches of coleslaw.  The dressing will keep up to about two weeks in your fridge.


Since I was serving this with a fall meal I thought the dried Crasins (cherry flavored) would be a nice addition, and add some color.  This recipe is so versatile I think you could add any kind of nut or berry that you wanted... maybe even chopped apples for a twist!

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