On the other hand, my homemade Coleslaw is healthy, crunchy and easy-breezy to make. Keep some in your refrigerator to eat as a snack too. I take a lazy shortcut by buying a bag (cost: 99 cents) of already shredded Coleslaw from the supermaket, rather than shredding a head of cabbage:
14 ounces (or 16 ounces if you can still get it) bag of shredded Coleslaw
1 carrot, shredded (or sliced thin)
1 onion, chopped
1-2 tablespoons extra virgin olive oil
1/2 cup of cider vinegar (or your favorite vinegar: balsamic, red wine, rice, etc.)
1 tablespoon soy sauce
a dash of sesame sauce
1 teaspoon sea salt (or use a seasoned salt)
12 turns of the pepper mill (= 1/2 teaspoon pepper)
1 teaspoon garlic powder
1 teaspoon onion powder
a sprinkle of ground dried celery
1 teaspoon honey (or to taste)
a sprinkle of rosemary
a sprinkle of parsley
Combine all the ingredients together in a big bowl. Mix thoroughly. Eat immediately and refrigerate the rest for later.
1) Turn the Coleslaw into a light summer meal by cooking 1-2 dried cups of quinoa (which is a complete protein grain) in bouillon and water on a stove top until tender. Once done, mix the quinoa and Coleslaw together. Likewise, you could add leftover chicken to turn a salad into a light meal without the fuss.
2) To make a classic creamy Coleslaw, add 1-2 tablespoons of mayonnaise; or sour cream; or blue cheese salad dressing. (Low fat mayonnaise works, but know that non-fat mayonnaise is tasteless.) On a picnic, store the creamy ingredient in a small container and mix it in the slaw right before serving.
You may also enjoy:
Real Italian Cooking
Skillet Chili Con Carne
No Knead Cinnamon Rolls
Homemade Chicago Style Pizza