When life gives you too much cabbage, you make coleslaw! I had lots of leftover cabbage from the shrimp tacos, so I put together this coleslaw using Tuscan Evening to use it up.
INGREDIENTS
1 cup mayonnaise
2 Tbsp lemon juice (fresh is best)
2 Tbsp apple cider vinegar
1/2 cup granulated sugar
1 tsp kosher salt
1/2 tsp black pepper
1 tsp Tuscan Evening
1/3 cup minced red onion
1/3 cup chopped fresh cilantro or parsley
4 cups thinly sliced green cabbage
4 cups thinly sliced red cabbage
INSTRUCTIONS
1. Cut/shred/slice cabbage, onion and cilantro or parsley.
2. Add cabbage, onion and cilantro or parsley to a large bowl.
3. Season with Tuscan Evening and mix together.
Make the dressing
4. In a jar or mixing bowl, add mayo, lemon juice, vinegar, sugar, salt, and pepper. Mix until smooth and combined.
5. Pour dressing over coleslaw and combine altogether
6. Cover and refrigerate at least 2 hours, or longer if you prefer a softer coleslaw.
4. In a jar or mixing bowl, add mayo, lemon juice, vinegar, sugar, salt, and pepper. Mix until smooth and combined.
5. Pour dressing over coleslaw and combine altogether
6. Cover and refrigerate at least 2 hours, or longer if you prefer a softer coleslaw.
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