Wednesday, October 3, 2012


I had some left over cabbage in the refrigerator a couple of days ago and decided to make some coleslaw to go with my BBQ Chicken. 


1 head cabbage, shredded
2 carrots, peeled and cut into thin strips or shredded
1/4 cup light mayonnaise
2 tablespoons ranch dressing
1 tablespoon apple cider vinegar
2 teaspoons brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste

Take the shredded cabbage and carrots and put them in a bowl.  Add the mayonnaise and ranch dressing and stir to combine.  If it looks a little dry add some more.  

In a small bowl mix together the apple cider vinegar, brown sugar, garlic powder, onion powder, salt and pepper.  Stir together until the sugar and spices are dissolved.

Pour the vinegar mixture on top of the cabbage mixture and toss to combine.  Let sit in the refrigerator for a couple of hours or over night. 

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