Cole Slaw

[snowangel]

Cole Slaw

This is a riff on a recipe I cut out from the NY Times some time ago by Nigela Lawson. Apologies in advance to those who think I am cheating. If you don't use the bagged stuff, it's about 1 head of green cabbage and 1 small head of purple. I do love fruit in cole slaw and the dried cranberries are fabulous.

• 2 16 oz. bags of Dole Classic Cole Slaw
  
• 1 bag of Dole shredded purple cabbage
  
• 1 T kosher salt
  
• 1 c mayo
  
• 1/4 c buttermilk or sour cream
  
• 2 T honey
  
• 1-1/2 T white wine vinegar (to taste)
  
• 1 bunch scallions, sliced thin (4-5 scallions)
  
• 1/2 c dried cranberries, very coarsely chopped
  
• 2/3 c chopped pecans (chop them fine)
  

Mix salt with cabbage in a collander. Set aside for about 20 minutes.

Pour cabbage onto a kitchen towel, roll up and squeeze excess water out. Put in mixing bowl, add scallions.

Whisk together mayo, buttermilk or sour cream, honey and vinegar.

Mix with cabbage/scallions.

Stir in cranberries and pecans.

Cover and refrigerate until serving.

Keywords: Salad, Vegetables

( RG1621 )