June Martin, RD. Photo for illustrative purposes only.
This was my grandmother’s recipe and shockingly there’s no salt in it. Unlike the traditional creamy dressings this one is very light-tasting. If you don’t have the time or energy to shred or chop the cabbage, buy the pre-shredded coleslaw blend available in your supermarket.
In small saucepan bring the dressing ingredients to a boil on high heat while stirring constantly. Remove from heat and pour over prepared vegetables.
Toss to mix, cover and refrigerate.
Salad is best if made early in the day or the night before and keeps well.
Servings per recipe: 12
Serving size: 1/2 cup
1 vegetable
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This is my favorite way of eating coleslaw not the creamy mayo kind and this recipe is good.
Glad you’re enjoying it!