Semi Homemade Coleslaw
Starting with store-bought ingredients you can make a pretty kick-butt coleslaw dressing with a little creativity and a few spices from the pantry. My concoction changes just about every time I make coleslaw and I keep telling myself I am going to write it down one day. Well, today wasn't that day, but I know what I put in there, just not how much. That's OK, you can do it by taste and be even more creative. Let's take a look at how I improved that store bought dressing to make some delicious semi homemade coleslaw.
- 1 White Cabbage
- 1 Red Cabbage
- Vinegar (I like white wine, but whatever you have)
- Coleslaw Dressing
- Kosher Salt
- Ground Cumin
- Chipotle Powder
- Zest of one lime
- One of the best things my wife has bought me in a long time was a Cuisinart Food Processor. I use that bad-boy on rubs, marinades, hummus, you name it. The slicing disk though is a lot of fun to use on stuff lie cabbage, so first run the white and red cabbage through and place in a large bowl. If you don't have a food processor, cut the cabbage into strips with a knife.
- In a separate bowl, empty the contents of your store bought dressing.
- Now here is where we are going to add ingredients to taste. Start with adding about a tablespoon of the vinegar and stir well to combine.
- Next, zest the lime into the dressing mixture and combine.
- Start with a teaspoon of cummin and a teaspoon of the chipotle powder and a teaspoon of Kosher salt. Combine well and then taste. For more of a "kick", add some more chipotle powder. For more of a Southwestern flavor, add more cumin. It's up to you, get creative!
- Now combine your new and improved semi homemade coleslaw dressing with your cabbage and refrigerate for at least an hour to let the flavors mingle!
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