Sweet Restaurant Slaw

This is the same cole slaw recipe I've been using since I first made cole slaw more than a year ago, adapted from one found on All Recipes. Since we're having crab cakes for dinner, I thought I'd prepare this to accompany. I do have half a head of both green and red cabbage in the refrigerator.

Sweet Restaurant Slaw

1.25 lb green cabbage (3/4 head), shredded

1/4 lb red cabbage (1/2 head), shredded
2 carrots, shredded

2 tbsp diced onion
2/3 c creamy salad dressing (as in mayonnaise)
3 tbsp vegetable oil
1/2 c white sugar
1 tbsp white vinegar
1/4 tsp salt
1/2 tsp poppy seeds

Combine the coleslaw mix and onion in a large bowl.

Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly.

Pour dressing mixture over coleslaw mix and toss to coat. This may be quite dry. Chill at least 2 hours before serving.

That's it. It's that easy. While it chills, it will get more wet and the cabbage will soften just slightly. The original recipe calls for a 1 lb bag of cole slaw mix.  I can't imagine how wet that would be.  Either way, it's good stuff.

Cost:

• green cabbage: $0.20
• red cabbage: $0.45
• carrots: $0.20

Total: $0.85, but let's say $1 to cover dressing ingredients. Serving four generously, that's 25 cents a serving.

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