Posted in SALADS, SLAW



Shredded cabbage tossed with a creamy sweet mustard dressing!

Makes 3/4 cup dressing, serves 6-8

2 T. sugar

1/4 c. prepared yellow mustard

1/4 c. olive oil (mild flavored)

1/4 c. nondairy liquid creamer

several dashes black pepper

salt to taste

small green cabbage, cored and sliced into very thin strips

In small mixing bowl combine sugar and mustard. Stir briskly with fork till blended. Add nondairy creamer and pepper; stir again till creamy and smooth. Salt to taste.

Place cabbage in large bowl. Drizzle dressing over, toss to evenly coat and serve.

Notes: This coleslaw goes especially well with baked bean recipes.

To save time, prepare cabbage and dressing ahead of time, but keep separate till ready to serve.



Till now and forever © by Sharon Lee Davies-Tight, artist, author, animal-free chef, activist. It's free to share with proper credit, not to own and/or share as your own. THINK HAPPY!