Friday, July 27, 2012
This coleslaw has a dressing with a hint of sweetness. It's fresh and light and a snap to put together if you buy a bag of shredded coleslaw. I like the kind with red cabbage and carrots in the mix. For a classic summer dinner, serve this with Easy Slow Cooker Ribs and warm cornbread. Yum!
From Seriously Simple by Diane Rossen Worthington
1/2 cup mayonnaise
1 Tblsp maple syrup
1 Tblsp lemon juice
2 tsp rice vinegar
salt and ground pepper
1 lb shredded coleslaw mix
2 Tbsp finely chopped dill or parsley
Combine all the dressing ingredients in a serving bowl. Mix until well-blended, then add in the coleslaw and mix again. Chill for an hour to allow the flavors to marry. Serve garnished with dill.