A lot of my recipe inspirations come from having lots of extra veggies in my fridge that I don't want to go to waste. In this case, I had lots of red cabbage and radishes left over from pulled pork tacos. I pulled out Betty Crocker's Cookbook and adapted her Sweet-and-Sour Coleslaw to my own ingredients. You can adapt too, according to what you have in your fridge. This salad would make a great side for a family barbecue or for a church potluck. In fact, I think I had something similar at a church potluck once (and come to think of it, the lady who made it thought Betty Crocker's cookbook was the best on earth!). Here's my creation:
For the slaw:
2 cups red cabbage, shredded
2 cups shredded carrots
1/2-1 small onion, diced
1/2 cup cilantro, chopped
For the dressing:
1/2 cup sugar (I used Splenda)
1/2 cup white wine vinegar (or substitute a vinegar you have)
1/4 cup canola oil
1 TBS Dijon mustard
1/2 tsp celery seed (very important ingredient)
1/2 tsp salt
Toss the veggies together in a large bowl. Wisk the dressing together in a small bowl and toss that in as well.
For a fun variation, you might want to add some dried fruit to the salad, like raisins, yellow raisins, dried cranberries, or dried cherries. You could also top with toasted sliced almonds for a classy touch.