Sunday, December 30, 2007


We love our version of Cole Slaw because it is light and contains no mayonnaise. It is also a good way to use up left over cabbage. When we make moo-shoo, we usually just use 1/2 of the head of cabbage, now you can use the other half of the cabbage in this recipe.

This is a great way to eat your vegetables and has plenty of fiber and anti-oxidants!


  • 1/2 head of cabbage
  • 2 carrots
  • 1/2 red onion
  • (optional) 1 cup of shredded red cabbage
  • Salt and pepper to taste
  • about a 1/4 cup of Good Seasons Italian dressing.


  1. Core the cabbage.
  2. Thinly chop the cabbage. Wash and rinse in a salad spinner
  3. Chop carrots into thin, match stick size.
  4. Thinly chop the red onion.
  5. Place all the ingredients in a large container with a lid. Mix the ingredients.
  6. Add Good Seasons Italian salad dressing and thoroughly mix everything.
  7. Salt and pepper to taste.
  8. Cover and let it rest in the refrigerator for about an hour. This will help the veggies to wilt a bit and also chilled them, keeping them crunchy.

This a great treat to serve at a tailgate picnic or a barbecue. In winter time it makes a great lunch side dish for the working stiffs in the family.

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