 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
I found this recipe on the back of a Publix Coleslaw bag. This recipe features a mix of cabbage (green and red) and carrots and a lovely dressing. Of course, I had to mess with it and add a few ingredients, as is my nature - ha! Read more ! I will include the original recipe with my adds below. **NOTE: I like to let this sit in the fridge for at least an hour to let the ingredients marry and for the sugar to dissolve and not be gritty. Just toss well before serving. It's delicious. Enjoy. Ingredients:
1 cup fat free mayonnaise (i am not a big fan of the fat free, so i used hellman's light version- feel free to use the full- fat variety) |
2 tbsp. sugar |
1 teaspoon vinegar (i used apple cider vinegar) |
1/4 tsp. salt |
1/4 tsp. black pepper (i used 1/2 tsp. of freshly ground) |
8 oz. of publix coleslaw ( i used the full 16 oz. bag because i don't like a soupy or overly sweet coleslaw) |
1 (11 oz.) can mandarin oranges, drained |
i added |
1/2 cup chopped red bell pepper |
1 jalapeno pepper, seeded and chopped (if your pepper's not that hot like mine, could add two) |
2 tbsp. of italian parsley, chopped |
Directions:
1. Combine mayonnaise, sugar, vinegar, salt and pepper.
2. Place coleslaw in salad bowl with bell pepper, jalapeno and parsley.
3. Toss with dressing until thoroughly blended.
4. Gently fold in oranges.
5. Place in refrigerator to marry flavors for at least one hour.
6. Toss well; serve.
|
|