Picnic Marinated Summer Slaw

I tweaked the recipe a little, I added shredded carrots and fire roasted corn as well. I also split the dressing with apple cider vinegar instead of just white. I added a touch of mayonnaise to help give the slaw a creamy finish!

6.28.18 Knowing our personal taste, I cut the sugar in half, (actually used Truvia®), otherwise, followed the recipe. This was quick and easy to make. I love the fact that it’s one of those dishes that you can make early in the day and put in the fridge, making dinner prep easier, keeping me out of the kitchen during summer.

This was very good for our camping trip. I made it ahead and put in a tight Tupperware container. Everybody raved about it, I did add in some celery seed since I really like that in coleslaw and used white wine vinegar. One thing I did was cut the sugar down by almost half, oil and vinegar down some also, it seemed like an awful lot for just 10 ounces, and glad I did, still a great amount of liquid and not too sweet.

Recipe Group Selection: 21, June 2014 ~ Great slaw! I added the optional green pepper and used apple cider vinegar rather than white vinegar. Mine marinated for about 4 hours before dinner. It was delicious and we both loved it. I had a 16 oz. bag of slaw and measured out the 10 oz. After having dinner, there was enough dressing left with the remaining slaw that I added the last 6 oz. of cabbage. Served this with 'Cheddar Bacon Hamburger with Horseradish' and 'Awesome Red Pepper Hummus Dip' both from AR and fresh veggies and fruit.

RECIPE GROUP: This was very good, especially when you throw in 'ease of use'...I made half recipe, and couldn't find shredded cabbage so chopped my own. Dressing was sweet and soooo tasty. Used a whole Roma tomato for the half recipe. Yum. Marinated two hours before supper, I look forward to further marinated goodness at lunch tomorrow!