Fresh coleslaw is the perfect accompaniment to a juicy burger off the grill or a the perfect crunch to fish tacos. This coleslaw recipe is quick and easy and can be adjusted to any flavor profile.
Thinly sliced red and green cabbage with shredded carrots is the base for this slaw. One head of each type of cabbage and a cup of shredded carrots makes a big bowl of slaw that is enough for a crowd or if you want leftovers for the week.
Season generously with salt, pepper, onion and garlic powders. Add a low fat yogurt based ranch dressing, I love Bolthouse Farms Ranch. It has a tangy and robust flavor and it is low-fat which make this slaw a healthy and satisfying side dish. However, you can dress this slaw with any dressing you prefer. Add enough dressing to lightly coat all the slaw. Cover and refrigerate at least 3 hours. The longer it sits the better it tastes! Before serving, stir and taste. It may need a little more salt but it should be amazing.
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