Sunday, June 6, 2010

Cool Crunchy Coleslaw

Hot days are here and picnic food is the order for the season!

Here's a coleslaw recipe to start you out.

Serves 6


1 medium head organic green cabbage
*make sure the outside leaves are tight to the cabbage
3 medium organic carrots
2/3 cup no cholesterol mayonnaise
3 Tbsn lemon juice
Salt & pepper

Cut cabbage in half and slice into thin ribbons, turn sideways and cut into thirds.

Cut carrots length-wise into long strips, turn sideways and cut into thirds.

Mix cabbage and carrots in large bowl. Sprinkle with lemon juice. Mix thoroughly.

Just before serving add mayonnaise. Salt & pepper to taste. Mix thoroughly.

Will keep in fridge for up to 5 days.

NOTE: Once mixed the dressing will cause the cabbage to 'shrink' and be less crunchy, so if you want to preserve the crunchiness only add dressing just before serving.

(finishing photos to follow)