Recipe: Cole Slaw

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A couple of weeks ago, I picked up this mayonnaise from the farmer’s market to make chicken salad.  I’m not a big mayo person and I don’t use a lot when making tuna or chicken salad.  I ended up using some light Miracle Whip that I already had in the fridge instead of this one.

So today I decided to try out this one to make a coleslaw recipe that my mom gave me.  It came out pretty good.  I want to see how it tastes after it has sat in the fridge for an hour or so to allow the flavors to blend.  I don’t really use measurements and neither does my mom.  Here is the “recipe”  she gave me:

I mix the cabbage with mayo, a little salt, garlic/onion powder, and about a cap full of apple cider vinegar.  Then I add the apple juice concentrate about 1-2 tablespoons at a time until I get the taste I’m looking for — kinda sweet tart.  Depending on how much cabbage I have, I sometimes have to use a good bit of cider vinegar/apple juice to get it right.  Use your judgment.  Expect it to be liquid because of the two apple products.  Once you get the taste you like, you can drain off the excess.

I used the following and followed her steps:

1 bag shredded cole slaw with purple cabbage from Publix
1/2 cup mayonnaise
1/4 cup apple cider vinegar
1/4 cup frozen apple juice concentrate
salt, garlic powder, onion powder, pepper to taste

Here’s the end result:

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