I’ve never been a fan of coleslaw. I have tried various flavors and types, but I never like them. They are either too sweet and heavy (southern slaw) or too salty and vinegary (yes that’s a word and it describes Asian slaws).
I do however love the slaw in the wonton chicken tacos at Applebee’s. I mean, yes, please. I could eat my weight in those things. However, those have a lot of ingredients in them that leave you with lots of sodium.
So, I set out to make my own slaw dressing that combined the sweet southern slaw I grew up with and the tart Asian slaws I have recently found. I got a bowl and just started mixing ingredients until it tasted good.
It’s amazing. I think I could easily eat this every day.
2 Cups shredded cabbage
1 cup chopped broccoli
1 cup chopped carrots
3 tbsp real mayonnaise
1/4 tsp mustard
1 tsp low sodium soy sauce
1 tsp balsamic vinegar
2 tbsp honey
2 tbsp milk
1 tsp pepper
1/2 tsp lemon juice
dash each: ginger and dill
Mix broccoli, cabbage, and carrots in a bowl and set aside.
Mix remaining ingredients in a separate bowl with a whisk well. Pour over slaw and mix well.
This is great served with baked wonton shells and grilled chicken.