Creamy Coleslaw..... it's just one of those salads that fit the bill this time of year. Coleslaw can be made so many different ways, and everyone has their favorite. I almost never make it the same way twice. The dressing though, that's a different matter. I've tried the low calorie versions with fat free mayonnaise or yogurt and I just can't go that route. I would rather take a smaller portion and get that creamy taste and texture than torture my palate with some low-cal oil concoction. So here's my standard process. Give it a try and let me know how it works for you......
1 full cup Best Foods Real Mayonnaise
2 Tablespoons Rice Vinegar
2 – 3 Tablespoons sugar ( more or less depending on your taste)
1 Tablespoon celery seed
One medium sized green cabbage
½ Cup diced celery
½ Cup chopped carrot
Mix together the first 4 ingredients until well incorporated and smooth. Cover bowl and refrigerate until the cabbage mixture is ready to toss and mix.
Remove the outer leaves of the cabbage and rinse under hot water. Slice the head in half, and then section each half. Give each section long thin slices.
Then slice down the middle.
To your bowl of sliced cabbage add the sliced celery and chopped carrot.
Top the sliced and chopped vegetables with the dressing and toss and mix well. Refrigerate until served.
Note: This dressing recipe is lovely with any combination of slaw vegies.