Truth be told, my husband requested a "Dixie" (Mayo based) coleslaw Sunday night for supper. I forgot about that until I had already mixed this slaw together. I know he was disappointed, but I was happy because I love this coleslaw. The vinegar and oil can be changed to whatever you're in the mood for. I did not take a picture of the finished slaw because I forgot that green cabbage with balsamic vinegar looks a little muddy and unappealing, but I promise it tastes great. The dressing can also be used with roasted beats, which I think I like better than the cabbage. Maybe next time I'll make a mayo slaw for my husband, but right now I'm enjoying the leftovers from this.
1/2 large head cabbage shredded
2 carrots shredded
2 Tablespoons sugar
2 Tablespoons oil
3 Tablespoons vinegar
1 teaspoon salt
Mix together wet ingredients, toss in cabbage and carrots. That's it. Enjoy!
What I ate today:
9:45: Colby Jack cheese and wheat thins, black coffee
12:00: hamburger with mustard and Gorgonzola on a onion bun, vinegar slaw, banana.
4:30 pm: experimental stir fry with onion, cabbage, mushrooms, and celery over red rice. (The stir fry was good, but the rice needs work.)
9:30 pm: Colby Jack cheese, crackers, an orange.