Texas Slaw -- This was a rough chop instead of small slices.
Texas Slaw
1 red & 1 green cabbage (i use about 3/4 of each and save some for stir fry's) -- I just did a rough chop on cabbage this time.
3 tablespoons Minced Onion of your choice - I use white or baby onion
2 or 3 big peeled Carrots -- after I peel just keep peeling with shorter strokes
Toss and set to the side or put in freezer while working on rest ~~
in separate bowl mix with hand whip
1/2 cup LIGHT 3 cheese ranch reduced fat dressing
1/2 cup Mayo with olive oil
2 Tablespoons sour cream
2 Tablespoons of white vinegar
1 teaspoon ground ginger (most folks do it with mustard but I like the softer taste with this mix)
3 Tablespoons White Sugar and 1 teaspoon
about 1/4 teaspoon kosher salt and same with fresh milled black pepper -- some folks like more pepper in it but do salt / pepper to taste.
Pull cabbage mix out of freezer & toss with flat scrapper till well coated about 3 minutes for the photo above amount. I like to put it in fridge a few hours afterwards to let everything rest together. By Tonie Boaman -- Let me know what you think!
1 red & 1 green cabbage (i use about 3/4 of each and save some for stir fry's) -- I just did a rough chop on cabbage this time.
3 tablespoons Minced Onion of your choice - I use white or baby onion
2 or 3 big peeled Carrots -- after I peel just keep peeling with shorter strokes
Toss and set to the side or put in freezer while working on rest ~~
in separate bowl mix with hand whip
1/2 cup LIGHT 3 cheese ranch reduced fat dressing
1/2 cup Mayo with olive oil
2 Tablespoons sour cream
2 Tablespoons of white vinegar
1 teaspoon ground ginger (most folks do it with mustard but I like the softer taste with this mix)
3 Tablespoons White Sugar and 1 teaspoon
about 1/4 teaspoon kosher salt and same with fresh milled black pepper -- some folks like more pepper in it but do salt / pepper to taste.
Pull cabbage mix out of freezer & toss with flat scrapper till well coated about 3 minutes for the photo above amount. I like to put it in fridge a few hours afterwards to let everything rest together. By Tonie Boaman -- Let me know what you think!
