Rainbow Cole Slaw

Rose Mary Mogan

By
@cookinginillinois

I created this recipe just to be a little different from my regular cole slaw recipe.

I added poppy seeds, dried cranberries and apple Cider vinegar instead of the regular, then I added just a splash of red cabbage,and it all worked for the good.

It was really great with the SLOW ROASTED Pork Roast THAT I MADE, AND THE LOADED RED & GOLD POTATO SALAD, I will get them posted very soon.

No matter what you are serving this adds a bit of fiber to the diet. You can use Low fat Mayo to save calories.

No matter your preference, this is a very tasty COLE SLAW.


Featured Pinch Tips Video

Comments:

Serves:

6-8 depending on portion size

Prep:

25 Min

Method:

No-Cook or Other

Ingredients

1 bag(s)
16 oz. shredded cole slaw
8-10 oz
red cabbage finely shredded
1 1/2 c
mayonnaise ( reg, low fat or fat free)
2/3 c
splenda granular
3-4
green onion topps, chopped
1 Tbsp
poppy seeds, ( use less if desired)
6 Tbsp
apple cider vinegar
1 c
dried cranberries
salt & pepper (optional)

Directions Step-By-Step

1
In a large bowl add the bag of shredded cole slaw.
2
Cut a wedge of red cabbage from a small cabbage, then finely shred it with a knife or box grater. Add to the bowl of cole slaw.
3
Chop up the green onion tops and add to the bowl.
4
Add the cup of dried cranberries to the bowl. Toss together to blend.
5
In another smaller bowl add the mayonnaise,splenda and apple cider vinegar. Whisk together to blend, then add the poppy seeds. Stir to blend.
6
Pour over the cole slaw mixture, and stir to blend together, add salt and pepper if desired, and toss to blend together.
7
Garnish if desired, but refrigerate till needed.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #crispy, #crunchy, #tangy, #tasty