Sweet & Sour Rainbow Cole Slaw

Rose Mary Mogan

By
@cookinginillinois

I created this slaw with ingredients I had on hand that I thought would compliment my husbands Fish Dinner. I am allergic to the fish but could eat the and the slaw.

He loved the fish, but the pieces were small, but he didn't complain. Said it was very good. I used panko bread crumbs and cooked it in the oven to make it crispy & served Stouffer's Frozen Mac & Cheese with it. He was happy & I was too. I added a bag of dried cherries to this slaw to add extra flavor & tartness. Great addition.


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Comments:

Serves:

6 or more hearty servings

Prep:

25 Min

Method:

No-Cook or Other

Ingredients

1 lb
finely shredded cole slaw (cabbage)( i used the bag variety)
2 c
shredded red cabbage
1 c
natural dried cherries 5 oz. bag
1 small
yellow onion (grated) i used a box grater
4 Tbsp
sugar ( i used agave nectar)
1 tsp
white pepper
4 Tbsp
apple cider vinegar
1/2 tsp
salt
2 Tbsp
chopped chive
1 c
mayonnaise

Directions Step-By-Step

1
These are most of the ingredients I used to make this recipe. I will post the recipe for the perch fillets that I served with this slaw very soon.
2
Add both the finely shredded red cabbage and the white cabbage to a large bowl.
3
Then add the remaining ingredients except grated onion to a separate bowl, & beat till mixture is creamy and smooth.
4
Now add the grated onion and beat again to blend thourgly.
5
Pour mixture over cabbage, then stir to blend. Then refrigerate for at least 2 hours before serving. Then stir again just before you are ready to serve. Garnish with chopped chive or parsley if desired.
6
These are the dried cherries that I used. A good way to add extra essential nutrients into your daily diet.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #sweet, #tart, #sour, #tangy, #tasty