A delicious twist on a classic. Looks and tastes like a salad. Cabbage, carrots and yellow onions tossed in a surprisingly delicious dressing made with mayo, whole grain mustard and my favorite Mt. Olive Sweet Salad Cubes. Just a friendly mention. Not a paid ad.
This side dish pairs well with barbecue, burgers and fried chicken.
Xhopped yellow onions, matchstick carrots and shredded cabbage make my homemade coleslaw look like a salad. In traditional French cuisine, matchsticks cut from vegetables such as carrots are known as julienne. Read a great article from Taste.com on how to properly julienne carrots.
Although mayo is a classic coleslaw ingredient, it can be too thick in my opinion. To lighten up the dressing, I add a little whole grain mustard and sweet salad cubes. Oooo la la!
For this recipe, I suggest using fresh cabbage and carrots because they stay fresh and crispy longer than the packaged/cut brands sold in grocery stores.
Crisp Coleslaw: Wait To Dress It
Store shredded veggies and dressing in separate lidded containers. Refrigerate until ready to serve. The veggies will be fresh and crunchy instead of limp and soggy.
Coleslaw Stuffed Avocado: A Creative Presentation
Coleslaw stuffed in a sliced avocado makes a lovely presentation and it’s good. Each bite tastes creamy and nutty. One day I was VERY curious about combining the two. I love experimenting in the kitchen. At the time I had a container of store-bought coleslaw and some avocados.
I peeled a fresh carrot and shredded it on a box grater. Sliced an avocado, removed the pit. Stuffed it with coleslaw and topped with freshly grated carrots. Delish!