Tangy Coleslaw

It’s the weekend and BBQ time and or light lunch/dinner. Prepare this tangy coleslaw early, refrigerate and you are all set. Try some of the add-ons to stretch the recipe. For a faster prep, buy the already shredded coleslaw at your favourite market!

Tangy Coleslaw

For the Slaw:

  • 1 head cabbage, shredded; or about 1 1/2 to 2 pounds of packaged shredded coleslaw mix
  • 1 medium red onion, quartered and thinly sliced

For the Dressing:

  • 1 cup vinegar
  • 2/3 cup vegetable oil
  • 1 cup sugar to taste (actually 1/2 cup is sufficient)
  • 1 teaspoon kosher salt
  • 1 teaspoon dry mustard
  • 1 teaspoon celery seeds

Instructions

  1. Combine shredded cabbage or coleslaw mix with the sliced onion in a large bowl.
  2. Combine the dressing ingredients in a saucepan and bring to a boil. Remove from the stove.
  3. Pour the hot dressing over the cabbage and toss well to coat.
  4. Cool the coleslaw slightly, cover, and then refrigerate until serving time.

Egg Roll in a Bowl #2

Second version of this recipe… we both liked the finer chopped vegetables.

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Egg Roll in a Bowl

  • 1-pound ground pork or chicken
  • 4 green onions whites/greens separated
  • 2 teaspoons ginger grated
  • 4 cloves garlic
  • 1-pound coleslaw mix (Mrt. Lucky Broccoli, Cauliflower and Carrot )
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil or to taste
  • cilantro & sesame seeds for garnish
  1. Brown pork in a pan until no pink remains. Drain fat
  2. Add the whites of the green onions, ginger, garlic, and coleslaw mix.
  3. Cook until slaw is tender, about 5 minutes. Stir in soy sauce and sesame oil and stir until coated.
  4. Garnish with cilantro, greens of green onions, and sesame seeds and serve.

Optional additions:

  • Chopped mushrooms, water chestnuts or other vegetables
  • Sriracha or hot sauce to taste

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