Wednesday, May 30, 2012

Easy Tri-Color Coleslaw

Below I am including the recipe for the Easy Tri-Color Coleslaw that I made for our Memorial Day Cookout this past weekend.  It is cool and refreshing and full of crunch, which I love.  I will definitely be making it again throughout the summer.  I love the ease of having chilled pre-made dishes on hand to pull out for quick and cool meals during the summer.  I also love making main dish salads like tuna macaroni salad in the summer where your entire meal is in one bowl.  There is nothing better after a long day at work or a weekend of running errands then coming home on a hot summer day and just pulling a bowl out of the fridge and BOOM, you can just prop your feet up, have dinner and "chill".  Below you will find both the recipe and a pic of my Tri-Color Coleslaw.

Easy Tri-Color Coleslaw

1 small head of green cabbage
1/2 small head of red cabbage
2 medium-large carrots, scraped and grated
1 jar Marzetti Original Slaw Dressing

Cut both the green and red cabbage into wedges and then, with a sharp knife, thinly slice the cabbage into shreds and place in a large bowl.  Add the grated carrots and pour about 1/2 the jar of Marzetti Original Slaw dressing (or to taste) and mix thoroughly; chill in the refrigerator for several hours before serving (the cabbage will wilt as it chills).  

*Note:  Hand cutting/slicing your own cabbage will give it the consistency of a cross between slaw and salad.  I prefer slaw that isn't too finely shredded because it tends to get soggy, but you can cut or shred your cabbage to your own personal preference.  Cutting your own cabbage is so much fresher than the bagged slaw mix you buy in the bagged salad area of your supermarket.  The Marzetti Original Slaw dressing is found in the "non-refrigerated" salad dressing aisle.

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