FANTASTIC COLESLAW
Tastes great with the not-so-much mayo and the vegetable soup mix. Its a "different" kind of coleslaw. I like using the pre-cut mixed in with what I chop myself, because there are two different textures; what I chop myself is crispy, a little thicker, and the pre-cut is thin. It comes out to be a good balance.
Provided by Monica H @MonisiaH
Categories Vegetables
Number Of Ingredients 9
Steps:
- Empty pre-cut coleslaw into collander and rinse thoroughly.
- Wash carrot and cabbage heads. Pat dry.
- Put pre-cut coleslaw into a big bowl. Finely slice up the cabbage and add to bowl.
- Clean carrot with a vegetable peeler. Rinse peeler. Use peeler to peel carrot slices into coleslaw bowl.
- In a separate bowl, mix together the mayo and vegetable soup mix. Then incorporate that into coleslaw bowl.
- Add salt, pepper and dill, mix, taste, add more salt / pepper if you need to.
- Refrigerate at least 2 hours before serving.
- Top with fresh chopped dill. Enjoy!
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