Pouring over the hundreds of recipes, I settled on a simple recipe for coleslaw. I've been trying for years to find a recipe similar to my grandmother's and this one was pretty close....not 100% but close. Both my daughter and I really enjoyed it, my husband likes his more on the vinegary side, but since he's not cooking, I'm making it the way I like it. :)
I served the coleslaw with french dip sandwiches and it was perfect. This recipe can easily be doubled (or tripled) for larger amounts and it would be great to bring to your first summer cookout! Yes I'm thinking about summer as we just dealt with a major snowstorm over the weekend...luckily for me, I'm in warm Tempe, AZ right now for a conference.
1/2 cup lowfat mayo2 Tbsp milk
1 Tbsp white vinegar
1/2 tsp sugar
14 oz bag of coleslaw mix
Mix the dressing ingredients together in a small bowl. Pour the coleslaw mix into a large bowl and coat with the dressing. Refrigerate for at least 1 hour for dressing to start to break down the cabbage and the flavors to blend. I like it best after it's been sitting for 24 hours.
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