I've never used the canola-based mayo before, but it will be my "go-to" mayo from now on. It's so much healthier than the regular mayo, and the taste isn't even sacrificed. Now I can have my cake and eat it too!
Ingredients:
1/3 cup canola-based mayonnaise
1 and 1/2 teaspoons sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon dry mustard
3 cups packaged cabbage-and carrot coleslaw
Directions:
Combine canola-based mayonnaise, sugar, pepper, salt, and dry mustard in a large bowl; stir with a whisk. Add coleslaw, tossing well to combine.
4 comments:
I have tons of cabbage in the fridge right now from our CSA - this looks like a great recipe to use some of it up!
yum, I'm a huge coleslaw fanatic and have been aiming to make more CL recipes.
And...I've given you the Refreshing & Fabulous blog awards! the details are in my blog.
My husband loves coleslaw - I will have to try this recipe. Thanks for sharing!
This has nothing to do with you coleslaw (although yours looks pretty good!) but I just read your comparison of being a Christian to cooking and I like it! I like a verse in James, I believe it is 1:2: Consider it pure joy my brothers, whenever you face trials of many kinds, b/c you know the testing of your faith develops perserverance...It gives me so much peace and hope!
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