Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Try varying the slaw by adding slices of Granny Smith or Pink Lady apples to give it a slightly sweet-tart flavor and a crunchy bite.
Ingredients[]
- 1 tablespoon sugar
- 3 tablespoons cider vinegar
- 2 teaspoons vegetable oil
- 1/4 teaspoon salt
- 4 1/2 cups packaged cabbage-and-carrot coleslaw (about 8 ounces)
- 1/4 cup chopped green onions
Directions[]
- Combine first 4 ingredients in a large bowl, stirring with a whisk until sugar dissolves.
- Add coleslaw and onions to vinegar mixture; toss to combine.
- Serve chilled or at room temperature.
Yield: 4 servings (serving size 1 cup)