See that lovely picture? Don’t forget – that’s what we’re working towards this week. It’s FREEZING here, so I’m trying to ignore the temperature by making fun, light, warm-weather food that’s still perfect in the fall. You’ll love it!
I love salads and slaws, and this is a great one to go with any spicy food. It’s quick and easy, too! I like to make the dressing in advance and slice the cabbage then store them separately. You can do this up to two days in advance, then combine the dressing with the slaw whenever you’re ready!
This is slightly sweet, which is why it pairs so nicely with spicy food – have you figured out what we’re making this week yet?
Here’s what you need for the slaw:
- 1/2 small cabbage – about 3 cups when it’s shredded
- 2 tablespoons mayonnaise
- 2 tablespoons white vinegar
- 2 teaspoon sugar
- 1 pinch salt
- 1 teaspoon poppyseeds
- 1/2 teaspoon garlic paste or 1 small clove garlic, mixed