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Coleslaw With Creamy Dressing Recipe

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Coleslaw With Creamy Dressing Recipe

Coleslaw With Creamy Dressing

Coleslaw with creamy dressing is quite an essential summertime side dish.
Due to the difficulty of slicing cabbage very thinly, pre-cut vegetable bags are sometimes required for coleslaw.
If you’re interested in giving it a shot, you’ll need to shred half a head of green or red cabbage and one carrot.

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READY IN TWENTY MINUTES

EXACTLY 20 MINUTES

SUPPLIES FOR THE KITCHEN

Substitute: a cutting board

A knife that’s sharp as an (adult needed)

Calibration cups

Tongs for measuring

Bowl, Large

The big spoon

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INGREDIENTS

(1/4 cup) unsweetened yogurt

White or rice vinegar, 1 tablespoon

1/4 cup of mustard (any kind you like)

Black pepper and salt, to taste

a single 12-ounce bag of shredded coleslaw mix

Parsley, fresh, flat-leaf leaves, about a quarter cup (if you like)

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Coleslaw With Creamy Dressing Making Directions

Whisk together the yogurt, vinegar, mustard, salt, and pepper in a bowl.

Toss in the coleslaw mix and some parsley if you like.
Try a bite of the slaw.
Is there a need for any additional seasonings?
If not serving immediately, cover and refrigerate for up to 2 days.

LET YOUR IMAGINATION RUN WILD IN YOUR NOTES

To make “Nutty Coleslaw,” stir in a half cup of chopped toasted walnuts.

Extra mustard for the coleslaw, please.

• For a seedier coleslaw, sprinkle 1/4 cup of poppy or sesame seeds, or a combination of the two, on top.

Add some apple chunks for a fruity twist on traditional coleslaw.

For more details click here,

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