A simple and delicious coleslaw recipe is one of those must-have, keep-in-your-back-pocket things; here’s my new favorite.
I’m not going to lie, NaBloPoMo, the movement where bloggers aim to post content daily for a month is challenging. I was actually in bed by 9 pm yesterday (this week has kicked my butt!) when I remembered that I hadn’t posted yet. Eeeks! But luckily I had just taken a picture of a nearby lake that very morning, and phew, made it to Day Four. Only 26 more to go! It’s just a question of getting back into the routine, and since we know it takes 21 days to form a habit, but the time the month of November is done, I should be golden. ;)
If you saw the recipe I posted the other day for the Slow Cooker Hawaiian Chicken, you’ll definitely need to have a tasty coleslaw recipe in your arsenal as well. It’s the perfect light crunch for going on top of your chicken before you cover it with your bun top.
And, tbh, I happen to like coleslaw as a side dish as well, though my kids would heartily disagree. While I can sometimes get away with adding cabbage into a recipe without them complaining (too much) like this Hamburger Stir Fry, coleslaw so far ain’t happening with either of them.
S’alright, just means more for me.
I love this recipe because it comes together lickety-split. Aside from the cabbage, I bet you have all the other ingredients on hand. A quick mix of the dressing and you’re done. And best of all, it doesn’t have that heavy mayonnaise taste that can sometimes be way.too.much.
Hungry for more?
Since you’ll have some of your bagged cabbage mix leftover, this Cranberry Broccoli Salad is a tasty way to use it up.