Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, carrots, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, lime juice, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, red cabbage, red cabbage coleslaw, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
You May Ditch The Steak Once You Have A Taste Of This Yummy Coleslaw
You know what the most important thing about food is to me? Besides delicious flavor, of course. I think that food should look good.
Now, I don’t mean the kind of dishes you get in a fine-dining restaurant, although I do think they’re amazing. But I want every dish I make to look delicious, and not only smell and taste great. There’s a very easy trick that will immediately make your everyday dishes look pretty. Want to know what it is? Just add plenty of color!
I think it has actually been scientifically proven that colorful meals don’t just look better – they taste better and are, overall, healthier than less colorful dishes. When it comes to coleslaw I think any kind of cabbage is good for you, but you just can’t beat the beautiful purple hue of red cabbage, can you?
This red cabbage coleslaw recipe is a very simple, yet super tasty one. It is a great basic coleslaw that complements any meal, and you can add some of your favorite ingredients to amp it up even more. Try chopping in some red and yellow bell peppers – I always add those and they make it even more colorful!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: If you don’t have a food processor, just cut very thin slices to make “shredded” cabbage.