Friday, July 27, 2012

Vermont Coleslaw



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!

Vermont Coleslaw
Serves 4-5
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.

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