A Twist on Cole Slaw

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Often times, least is more when it comes to wisdom:

Proverbs 4:23

23 Above all else, guard your heart,  for everything you do flows from it.

Have a blessed Friday!

As promised in yesterday’s post, White Reubens, this is my coleslaw recipe with a twist.  The twist is the apple cider vinegar, instead of white vinegar as is the usual ingredient.  We eat slaw quite a bit as a perfect side dish to everything from BBQ to sandwiches.  This six-ingredient recipe is quick and easy, especially if you buy cabbage already washed and shredded and ready to toss.  A nice variation for a change of taste – enjoy!

My Twisted Slaw
Six Ingredients:

  • ½ cup brown sugar
  • ½ cup apple cider vinegar
  • ½ cup mayonnaise
  • 1 teaspoon celery seed
  • 1 cup shredded carrots
  • 4 cups shredded cabbage

Directions:

In a large bowl, whisk together the brown sugar, apple cider vinegar, mayonnaise, and celery seed.  Add carrots and cabbage and toss to coat.

Refrigerate to cool.

Coleslaw, sometimes simply called slaw in some American dialects, is a salad consisting primarily of shredded raw cabbage.[1] It may also include shredded carrots and other ingredients such as fruits and vegetables, apples, onions, green onions, peppers and various spices.

The term “coleslaw” arose in the 20th century as an Anglicisation of the Dutch term “koolsla”, a shortening of “koolsalade”, which means “cabbage salad”.[2]

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