From the looks of things out my window, you’d never know spring was but 16 days away. The Permafrost is melting, so maybe we’ll be grilling and having this Light and Tangy Cole Slaw before too long. Just need to get the Weber out from under six feet of snow and we’re good to go.
This slaw can be done with either shredded cabbage or broccoli. Either way, it’s a healthful and satisfying side dish for sandwiches, burgers, grilled chicken or fish.
12 ounce package shredded cabbage or broccoli slaw mixture (a time-saver if you’d prefer not to shred your own)
1/2 cup grated carrots
1/3 cup scallions sliced thinly on the bias
1/3 cup chopped Italian parsley
1/3 cup dried cranberries
1/3 cup chopped walnuts (optional)
2 tbsp cider vinegar
1-1/2 tbsp freshly squeezed lemon juice
3 tbsp Hellman’s light mayonnaise
2 tbsp light sour cream (Daisy brand, best by far)
1 tbsp Dijon mustard
1-1/2 tbsp light brown sugar or turbinado sugar
1/2 tbsp honey
1/2 tsp celery seeds
S&P to taste
In very large bowl toss together all slaw ingredients, and in separate smaller bowl or measuring cup, stir dressing ingredients to combine well. Pour dressing over slaw and toss. Alternatively, you can refrigerate the slaw and dressing separately and dress it as needed so it’s always fresh, never soggy.