Sunday, February 20, 2011
Creamy Coleslaw ...
Barbecued ribs and coleslaw go together like ... well, like Laurel and Hardy, peas and carrots, or bread and butter. It's been ages since we've had ribs and my favorite tangy coleslaw, probably not since last summer. We decided to celebrate another Minnesota snowstorm today and treated ourselves to this amazing summery supper. This is a wonderful slaw recipe. I've tried quite a few and this is as easy and tasty as they come. I've posted it before but I'm ready to share it again. Maybe you'll be up for a summer supper at your house, guaranteed to banish the winter blues, at least for a few minutes!
1 cup Hellman's mayonnaise
1 tsp. apple cider vinegar
1/4 cup sugar (I use a little less)
1/2 Tbsp. celery seed
1/2 tsp. salt
1/8+ tsp. pepper
1-16 bag shredded cabbage
1 medium green pepper, cut in julienne strips
Whisk mayonnaise through pepper and blend til smooth. Combine cabbage and green peppers. Fold the dressing into the tossed vegetables and refrigerate, covered, for at least 1 hour. Don't try to make this more than a few hours ahead of time, or the cabbage will take on the slimy note prevalent in ready-made versions.