Thursday, October 13, 2011

Nicole’s Nippy Buffet Coleslaw

Like Willie Nelson, I’m on the road again, traveling from Eh! to Be! - busy, busy, busy - so here’s a quick and easy recipe I know you’ll love! It’s one of my simple standbys, and the proportions can easily be cut down as required. 
Nicole’s Nippy Buffet Coleslaw:
10 c. sliced green and red cabbage and grated carrots (I use a coleslaw mix!)
½ c. frozen peas, uncooked
1 - 12 oz. (341 mL) can kernel corn, well-drained and uncooked
Nippy Coleslaw Dressing:
¼ c. sugar
1 tsp. salt
1 tsp. dry mustard
½ c. mayonnaise
¼ c. white vinegar
2 tbsp. water
In a covered jar, shake all ingredients together until well-combined. Dress salad about 2 hr. before serving to allow flavors to marinate. Don’t add all the dressing at once! Add half of it - toss-toss-toss! Add more - toss-toss-toss! And a little more, until it’s just right. You’ll probably have a couple of tablespoons of this delicious dressing left over to pour over another salad later.

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