Jan 30 2014
If you’ve read some of my past posts, you know that I’ve long since been on the hunt for the perfect coleslaw. Now I’m here, happy to tell you, I’ve gotten it. This one is a little creamy, a little vinegary, is big on crunch, and my kids love it, so it’s a great way to get some veggies into those that are picky. I find that grating the vegetables on a mandolin give you those tiny slivers you’re looking for, and also cuts the time down by about half.
1 head Napa cabbage, shredded $1.99
3 large carrots, peeled and shredded $0.51
2 shallots, shredded or finely grated $0.74
1 cup parsley, finely minced $0.33
1 cup mayonnaise $0.99
3 tablespoons white wine vinegar $0.24
1 teaspoon honey $0.03
1 tablespoon horseradish $0.13
1 teaspoon celery seed $0.08
Total cost $5.06
Cost per serving $0.63
1.) Make the dressing by combining the mayonnaise, white wine vinegar, honey, horseradish, celery seed, salt, and pepper.
2.) Place cabbage, carrots, shallots, and parsley in a large bowl and pour dressing over. Mix to thoroughly combine all ingredients. Place in fridge and allow to sit for at least one hour, to marry all the flavours. Can be kept in the fridge, covered, for three to four days.
3.) Serve and enjoy!