Coleslaw
4 C diced Green Cabbage
1 C shredded Purple Cabbage
1 C shredded Carrots
1/2 tsp salt
1 tsp honey
1 tsp onion powder
1/2 tsp garlic powder
2 tbsp white vinegar
2 tbsp extra virgin olive oil
In bowl, combine cabbages and carrots.
Mix well and allow slaw to sit in the refrigerator several hours prior to serving.
We had ours alongside chicken breast, simple seasoned with garlic, onion, salt and pepper.
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