It’s always nice to have a little salad of some sort, whether it be a simple side salad, or cucumbers in Greek yogurt/vinegar or a quick and easy coleslaw. Dinner is part way complete – toss something on the grill and call it a day! Ok, so you may have noticed that the bowl is quite empty… I took photos yesterday but they weren’t great. So… I will replace this at some point, but for now, this is two day old slaw, and it’s amazing!

This is a basic coleslaw recipe that is fabulous as it is, but can be updated to include whatever it is that you like more of. I made the coleslaw with mayonnaise, but you could change things up and use sour cream or even Greek yogurt if you want to keep it on a healthier level. You can even mix them, which I’m going to try in the future… It doesn’t call for a lot, and I opted for a 14-oz bag of Coleslaw mix because I was in a hurry, and it’s cheaper than buying cabbage, red cabbage and carrots. Especially when you only need a small amount – although I will make it with fresh and sauté the green cabbage and have the red cabbage on wraps, yum!

I updated my recipe below. Either vinegar works, but we prefer the taste of the white vinegar in the coleslaw much more!

SUMMERTIME COLESLAW

• 1- 14oz. bag Coleslaw mix (I love the finely shredded type)
• 1/2 cup Mayonnaise (or sour cream or Greek yogurt)
• 3/4 tablespoon (+/-) sugar
• 1 1/2 tablespoon white vinegar apple cider vinegar (ACV) (I use Bragg’s)
• Light sprinkle of celery salt (or regular salt if you prefer)

In a large mixing bowl, mix together the mayo (or sour cream or Greek yogurt), sugar and ACV. Once mixed toss in the bag of coleslaw mix. Stir to coat well. Store in a glass container in fridge.

Makes approximately 4 side dishes.

Lasts a few days in the fridge. This photo was taken on Day 2. This could also be good spooned over fish tacos or even beef tacos in corn tortillas!