Tuesday, December 20, 2011

Coleslaw: Winter Salad

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Coleslaw
When the tomatoes are less than appealing this time of year I try to find other kinds of salads to offer.  Many in my household will not happily eat cooked vegetables and prefer raw, which can be tough to offer when most of what is fresh and local right now are root vegetables.  Coleslaw is one winter salad that does work for us.  I have found that by keeping things simple I am able to get everyone to eat at least one serving, which for me is a win.  This salad is based loosely on one of my Dad's favorites, carrot and raisin slaw.

Coleslaw


Michelle K.
The dried cherries are optional and any dried fruit that appeals to you can be used.

Ingredients

  • 3 cups shredded cabbage
  • 1 cup shredded carrot
  • 1/4 cup dried cherries
  • 1/3 cup Buttermilk Ranch Dressing (see recipe)
  • pepper, to taste

Instructions

  1. Add the cabbage, carrot and cherries to a large bowl. Add about half of the dressing and stir well. Add more dressing until the coleslaw is moist but not soggy.
  2. Season with pepper to taste.
Yield: 6 servings

Prep Time: 00:10
Cook time: 00:00

Nutrition

Calories: 89
Total carbs: 12

Buttermilk Ranch Dressing


Michelle K.
The shortcut on this recipe is using the store bought seasoning packet.  These work great! 

Ingredients

Instructions

  • Using a whisk combine the buttermilk, mayonaise and seasoning packet in a small bowl.
  • Cover any extra dressing and store in the refrigerator.
Yield: 20 servings (1 tablespoon)

Prep Time: 00:05
Cook time: 00:00

Nutrition

Calories: 16
Total carbs: 1

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