By Amy L. Hatch
As if the weather wasn’t enough motivation to get out your picnic basket, Memorial Day and the last day of school are just around the corner — literally! With all these celebrations, you’re bound to be invited to at least one outdoor potluck event in the next few weeks.
Buck the trend and skip the desserts (aren’t there always more desserts than any other kind of dish?) and bring a really great cole slaw that keeps well in high temperatures (hello! 90 degrees last weekend!) and will get gobbled up thanks to its sweet/salty nature.
I love cole slaw, but I’m not a huge fan of the mayo-based recipes. And sure, you can buy this summer staple at the deli, but my version is so easy. It’s a snap to make, it uses ordinary pantry ingredients (no celery salt need apply) and even kids will love it.
And you won’t need to worry that you’re going to give anyone food poisoning. That’s a win-win if I ever heard one!
| Easy Picnic Recipe: Cole Slaw, Hold The Mayo |
- 1 bag of shredded cabbage (found with pre-washed, bagged salad mix)
- 3/4 cup vinegar
- 1/2 cup oil
- 1/3 cup + 1 TBS of sugar
- 1/2 tsp salt
- Put cabbage in non-reactive bowl, preferably one with a cover. Mix vinegar, salt and sugar together using a whisk (or shake in a salad-dressing cruet or mason jar). Add oil and mix until combined. Pour over cabbage, toss and cover. Refrigerate for two to three hours, tossing the mixture a few times.