In the past, I’ve always avoided making coleslaw because I hate chopping up cabbage but then one day I had an epiphany and realized that they do sell the pre-shredded stuff at the grocery store. LOL! I swear, I just don’t know where my head goes sometimes. Anyway, this coleslaw is seriously easy to make and you can have it whipped up in about 5 minutes if you stir fast. Just allow it to chill in the fridge for a couple of hours to ensure all the flavors fall in love ?
The following recipe for coleslaw is actually one of my husband’s favorites. He always says coleslaw is best when it is creamy. I would have to agree with him. Enjoy!
There’s just something about creamy coleslaw that makes me smile. I’m not too much of a fan of the vinegar-based coleslaw but when you add in some mayo…mmm, so yummy! A lot of people think mayo is bad for you because it is fattening but I beg to differ. if you get yourself a good mayo that doesn’t contain sugar and is made with olive oil you’ve just fed your body a whole lotta GOOD and HEALTHY fat.
1 package (14 ounces) coleslaw mix
3/4 cup Duke’s mayonnaise
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