Skip to main content

Ann's (Family and Friends' Favorite) Coleslaw

If the original recipe card has any indication about how long or how often we make this coleslaw, it proves just how much our friends and family enjoy it...and ask for the recipe! Here's the original card from Great Aunt Ann (on my husband's side). 


This lightly creamy coleslaw maintains a refreshing crunch, yet with a delightfully smooth texture. It has been the hit of many parties, family gatherings, and weeknight dinners. It can be served as a quick side dish or as a topping to barbecue sandwiches and even fish tacos. 


This recipe has been broken down into two portions: "party for many" and "party for 2-4," depending on how much you need.

Party for many                                                 
About 2 bags of shredded cabbage mix             

Dressing:                                                            
1 cup salad dressing 
1/2 cup sugar        
1/4 cup dijon mustard   
1/4 apple cider vinegar* 
Grated onion (to taste) 
Grated black pepper (to taste) 

Party for 2 - 4
About 1/2 bag of shredded cabbage mix

Dressing:
4 Tbsp salad dressing 
2 Tbsp sugar
1 Tbsp dijon mustard 
1 Tbsp apple cider vinegar*
Grated onion (to taste)
Grated black pepper (to taste)

*Vinegar: If you are using raw apple cider vinegar, use a little bit less and dilute with water to the needed amount. 

In a smaller bowl, add all ingredients for the dressing, and whisk until mixed well. In a larger bowl, add half the cabbage mix. Pour the dressing over the mix and gently fold it in until the cabbage mix is well covered. Add the remaining cabbage mix, little by little, until you've reached the desired mix of dressing and cabbage. Optionally, cover and cool in the refrigerator for 30 - 60 minutes.


Comments

Popular posts from this blog

Chicken Hotchiladas

My son, Roman, loves this recipe and gave me the biggest thanks for making this dinner. Although these enchiladas are not hot, he thought I called them “hotchiladas.” Ingredients 2 Tbsp. olive oil 4 chicken breasts Ground black pepper ½ tsp. garlic powder ½ tsp. chili powder ½ tsp. cumin Optional: ½ tsp. Adobo Seasoning  ½ yellow onion chopped 1 green pepper chopped 4 oz. Light cream cheese 12 -14 corn tortillas 1 can mild or medium enchilada sauce ½ cup shredded cheddar cheese Heat oven to 350ºF. Place chicken breasts in a 9x13 glass pan. Rub chicken breast with 1 Tbsp olive oil. Season both sides of the chicken breasts with pepper, garlic powder, chili powder, cumin, and Adobo seasoning according to preference, or use the measurements as a guide. Bake for about 20 minutes or until cooked. After the chicken is cooked, shred it and set it aside. Heat 1 Tbsp olive oil in a pan over medium heat on the stove. Then, saute the onion and green ...

Spinach Frittata

My kids beg for this dish, and I'm happy to oblige especially because of the spinach. And what goes better with spinach than bacon! Ingredients 3-4 Tbsp. of olive oil ½ yellow onion chopped 1 package baby spinach 6 pieces of lower sodium bacon 2 cups frozen hash browns 8 eggs ¼ cup milk pepper to taste Cook or bake the bacon as directed on the package until crisp. Place cooked bacon onto a plate covered with paper towels. Blot the bacon on top with additional paper towels to soak up any extra grease. Then break the bacon into small pieces, and set aside. Rinse the spinach. Cook over medium-low heat, drain, and set aside. Heat the olive oil in a skillet over medium-high heat. Cook the hashbrowns and onions until wilted, but not brown or crisp. Add more oil as needed. Add the bacon and spinach and stir gently. Lower the heat to medium low. Preheat the oven to broil. Using a whisk, beat the eggs, milk, and pepper in a large bowl. Pour the egg mixtu...