i have been experimenting with coleslaw recipes, since there seem to be many more offerings now than the traditional style coleslaw. with the markets presenting different types of shredded cabbage mixtures, it makes preparation time very fast.
this recipe is quite good and offers a different flavor due to the vinegar addition. i used white vinegar, although the recipe does not recommend any particular type of vinegar. i think i will continue to experiment with apple cider vinegar, and maybe even flavored vinegar options.
to make the coleslaw: mix one bag of shredded cabbage with 1/2 cup diced green onions. i used both the green stems and the white onion. in a separate bowl, dissolve 2 tablespoons sugar or sugar substitute with 2 tablespoons vinegar. mix in 2 teaspoons celery salt, and then whisk in about 1 cup of low fat mayonnaise. i usually adjust the amount of mayonnaise to be lesser than what is recommended.
next, mix the dressing with the cabbage and onion. refrigerate and serve with Bar-B-Q sandwiches or as a side for other picnic meals. Each serving has about 236 calories according to the recipe.
as a general hint for making coleslaw, i find that making the dish closer to when it will be served is the best choice. otherwise, the dressing can cause the cabbage to be soggy or just not as fresh tasting.
angel food garden 