As promised, here's our homemade coleslaw from the cabbage that what was on sale. We chopped up and added fresh carrots and broccoli from an earlier purchase. Talk about good! I don't like washing dishes so this will all mix up in one bowl. Making recipes from scratch not only saves money in the kitchen, but also helps in your garden
too. Veggie scraps normally end up in our compost pile or as food for our hens and the seeds from the peppers can be dried and used in the garden.
- 3/4 cup fat free mayo
- 2 Tbsp mustard, any variety
- 3 Tbsp vinegar
- 2 Tbsp sugar or 1-2 packets sugar substitute
- I head cabbage, thinly sliced
- 2 whole carrots, washed and chopped into small pieces
- 2 head of broccoli, washed and thinly sliced
- 1 bell pepper, thinly sliced (optional)
In a large bowl mix the mayo, mustard, vinegar and sugar. Add chopped veggies and toss. Crunchy veggies are better for you, so you can eat this coleslaw as soon as its mixed. If you like your coleslaw with more dressing, just double the dressing recipe and add a pinch of salt. Allow it to chill for about 3 hours.
This recipe only used one head of cabbage, but we bought 4. So we used the rest for my husband's cooked cabbage and a stir fry. Check back for those recipes.