This delicious side dish contains shredded cabbage, carrots and chopped yellow onions tossed in a creamy dressing.
Pairs well with a variety of mains including barbecue, burgers, grilled hotdogs and fried chicken.
Dressing contains my favorite Mt. Olive Sweet Salad Cubes, whole grain mustard and mayonnaise. Not paid endorsements. Just sharing some awesome products I love to use.
Although mayo is a popular ingredient in the dressing, it’s too thick in my opinion. To lighten it up a bit, I add a little whole grain mustard and sweet salad cubes. Dressing is creamy, but not too thick.
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.
Fresh cabbage and carrots stay 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
I love experimenting in the kitchen. When I made this recipe, several several avocados were in the fridge.
So, I decided to scoop and stuff with coleslaw. Delicious results!
Coleslaw stuffed in a sliced avocado makes a lovely presentation and is delicious. Each bite is creamy with a slightly nutty taste.
Carrots are low in calories and loaded with nutrition. Their colors are orange, white, yellow, red, and purple.
Carrots are loaded with beta-carotene, a natural chemical that the body changes into vitamin A.
Deep orange carrots, have more beta-carotene.