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Friday Night Under Five – Tangy and a Touch of Sweet Coleslaw

February 23, 2018

Friday Night Under Five Coleslaw

Tangy and a Touch of Sweet Coleslaw

Several years ago, I decided to make shredded barbecue pork sandwiches.  The recipe called for the pork to be topped with coleslaw.  I HATED coleslaw growing up.  I thought the soupy-milky stuff my grandpa got from KFC (It was still called Kentucky Fried Chicken then) was how coleslaw was supposed to taste.  NO THANK YOU. Blegh.

Well, the picture of the sandwich with the coleslaw looked so pretty and delicious.  I decided to take a stab at the recipe.  I ended up making a few modifications.  I tasted it and was pretty darn proud of myself.  What had I been missing for all these years?  The trick is in the vinegar.  I forget why I used rice vinegar instead of cider now – but it really is the difference. You’ll see.

It’s even Honey Bear (HB for short) approved.  As I was preparing it, I stopped HB as he was walking through the kitchen, and shoved a spoonful in his mouth.  If my husband gives something a thumbs-up – it’s a keeper.  And this received two thumbs way up.  The whole bowl was gone that night.  I think we even made it a couple more times that week.  Even my little ones chow down on this slaw. Have you ever heard of kids liking coleslaw? It’s almost miraculous.

So here it is…it’s pretty simple.  It is delicious on pork sandwiches and type of taco.  I especially like it on fish tacos or sofritas. Its, drip all over your hands while you are eating it, good.

Tangy and a Touch Sweet Coleslaw

(if you use vegan mayo – this can also be a vegan recipe)

1 bag of shredded tri-color coleslaw mix (the package with just the veggies – not the one with the dressing included)

Sauce:

½ to 1 cup mayonnaise (we use a vegan mayo) (I don’t like a whole lot of mayo, so I will start with ½ cup and add more if it needs it.)

salt to taste

black pepper to taste (I am very generous with the black pepper)

1-2 tsp. celery seed (or if celery salt – omit the salt above)

2-3 TBSP rice vinegar

1-2 tsp. sugar (or stevia)

Mix all the sauce ingredients together with a whisk and taste.  Add more seasoning if you like.

Pour sauce over coleslaw and toss to coat.  (If you don’t feel it is creamy enough for your liking you can add a little more mayo here.)

Serve immediately.  (You can refrigerate for a little bit – while you are preparing other dishes, but I would not leave it in for too long so it doesn’t get soggy and wilted.) You want the cabbage to have a little bit of crunch.

I hope you enjoy this one as much as we do.

Love and Prosperity, 

Your GirlFIday

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