Thursday, August 2, 2012
Cole Slaw for a Crowd
This is a Southern style cole slaw, meaning it's more on the vinegary side than the mayo side. The larger size makes it easy to get many colors without wasting lots of leftover cabbage. If you don't want to make as much, feel free to cut the proportions and use a smaller amount using a cabbage slaw mix. You can find mixes in the prepared produce section that should include most of these flavorful colors.
3 cups thinly sliced green cabbage
1-1/2 cup thinly sliced red cabbage
1 cup shredded red pepper
1 cup shredded carrots
1/2 cup chopped red onion
2 Tbs finely chopped, seeded, deveined jalapeno pepper
1/2 cup Italian dressing
2Tbs agave syrup( or use sugar or jelly)
1 tsp dill weed
1/2 tsp celery seed
several shakes hot sauce
Directions: Mix all the vegetables together. Make the dressing by mixing all the dressing ingredients together in a glass jar. Shake or whisk to combine. I like to make this salad ahead of time. I keep the vegetables covered in their serving dish. Then, I add the dressing just before serving.
Serves 15 to 20
Stealthy Cooking Tip: Changing from a mayonnaise based dressing to a vinegar based dressing cuts back on fat and cholesterol. In my opinion, it tastes equally as good as the mayo dressing. If your family likes mayo, you can call this "Southern Style" or "Carolina" Cole Slaw. The new name will forewarn their taste buds that it's time to taste something new.