Attention all FOODIES out there. Here is a refreshing new spin on regular coleslaw. Sometimes you need to stray away from the traditional same old, same old recipe and try something new.
I made this Sweet and Tangy Slaw for the family because one of my daughters doesn’t like regular coleslaw, she doesn’t like mayo. For this recipe you can use regular cabbage slaw or broccoli slaw (we prefer broccoli slaw). You can make your own slaw base by chopping the slaw yourself but I find the bagged slaw is just as good and a lot easier. Let me know if you try it and what you think.
If you have a recipe you would like to share with me please do so by dropping a comment.
SWEET AND TANGY SLAW:
2 tablespoons EVO (extra virgin olive oil)
2 tablespoons distilled white vinegar
1 tablespoon granulated sugar (I use 1/2 Tbl sugar and 1 tsp Stevia to cut the carbs)
2 teaspoons Gulden’s® Honey Mustard
1 package cabbage slaw or broccoli slaw
1/3 cup raisins ( you can use dried currants or dried cranberries if you want it a little more tangy)
1/4 sunflower seeds, roasted and salted
Stir together oil, vinegar, sugar, mustard in a large bowl until combined. Add remaining ingredients; toss to mix.