Receta Balsamic Coleslaw
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Balsamic Coleslaw
On Wednesday, Food Floozie posted a picture of Tom's coleslaw in balsamic vinaigrette. Unfortunately, wordless Wednesday means no recipe, so I was out of luck.
It only took a day for me to make my way to the grocery store, pick up some shredded cabbage and get to work. My big fear was that I'd screw it up. I sometimes have a problem working with balsamic. Meredith frequently (in the nicest way possible) tells me that the dressings are too strong.
Fortunately, I had a good recipe to work from that's served me well for years. I was able to make a few tweaks and my new balsamic coleslaw (my new favourite, by the way) turned out nice and tasty.
Balsamic Coleslaw
- 1 14 oz bag of shredded cabbage and carrots (I'm lazy)
- ¼ cup white vinegar
- ¼ cup sugar
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tbsp balsamic mustard (or 1 tbsp dijon mustard)
- ¼ tsp sea salt
- ¼ tsp fresh ground black pepper
Stuff shredded cabbage into a jar.
Combine the remaining ingredients into a small pot, stir and heat until mixture comes to a boil and sugar dissolves.
Pour into jar, shake well and refrigerate for at least two hours before serving.
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