Coleslaw With Creamy Dressing Recipe
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.
READY IN TWENTY MINUTES
EXACTLY 20 MINUTES
SUPPLIES FOR THE KITCHEN
Substitute: a cutting board
A knife that’s sharp as an (adult needed)
Tongs for measuring
The big spoon
(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)
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.
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