So my food kick is still in full swing and today I’m actually in the kitchen cooking oxtails. Since it’s done in the crockpot I can share the recipe with you one day. I didn’t think of taking pictures but it’s a meal that I usually do at least once a month. Usually when I cook something like that I like to incorporate a salad to go along nicely with it. Why? Because I’m almost I’m almost always cooking rice. It’s a Caribbean thing as I like to say. While I love green salads sometimes I like making something a little bit sweeter and our Sweet Coleslaw recipe always hit the spot. This isn’t your basic KFC coleslaw, oh no, this is even better but don’t just take my word for it. If you don’t believe believe me why not give it a try yourself. You’ll never pay for your coleslaw again!
Here is what you’ll need:
1 16-ounce bag shredded cabbage mix
1 green onion, sliced
1/4 cup red onion, diced small
1 tablespoon Dijon mustard
1/2 cup mayonnaise
1/4 cup buttermilk
2-3 tablespoon white vinegar
1-2 tablespoons white sugar
Juice of one small lemon
1/4 teaspoon salt
1/2 teaspoon black pepper
Add all of the dressing ingredients to a large bowl and whisk to combine. Start with the lower amount of white vinegar and sugar.
Taste the sauce and adjust the seasonings. You can add more of whatever you like and the remaining vinegar and sugar, if desired.
Add the cabbage mix to the dressing and toss to combine. Chill in the refrigerator for 30 minutes before serving, stirring every 10 minutes.
Coleslaw starts to break down and get watery after about two days, so I prefer to make smaller batches, but you can easily double or triple this recipe for a larger crowd. This fed my family of four as a side dish alongside sliders.
I used the bagged coleslaw mix, which makes the recipe quick and easy to make. To substitute the bagged mix, you could thinly slice green cabbage and add some shredded carrots.