Coleslaw may sound pretty boring but it can really bring a sandwich alive with flavor. I am a big fan of coleslaw and always taste the different versions in restaurants, at parties or from the local market. I like the wide variations of coleslaw available but my favorite does have at least a little mayonnaise in it.
So for dinner tonight, I grilled chicken breasts. To add a little fun with the plain grilled chicken sandwiches, I made 2 different kinds of coleslaw to put inside the sandwiches. One has a ranch flavor and the other has paprika for a more smoky taste. We all enjoyed both and the call is still out on which we like better. Over the next few days, the coleslaw will continue to get better as it marinates in the sauce.
Next time you are having company, try one or both of these and encourage people to try it on their sandwich. I think they may find that it make a common sandwich something a little more special.
Enjoy the slaw!
Creamy Ranch Cole Slaw
Serves 12
Prep time: 10 minutes
Marinating time: 4 hours
Estimated Values per serving:
Calories = 95 Fat = 3 grams
Ingredients:
½ cup water
½ cup sugar
1 teaspoon salt
½ cup white vinegar
½ head of cabbage
1 cup shredded carrots
1 onion – thinly sliced
1 cup fat free sour cream
½ cup low calorie mayonnaise
1 tablespoon ranch dressing mix (powdered)
½ teaspoon celery seed
1 tablespoon horseradish
Directions:
- Heat water and sugar until sugar dissolves.
- In a large bowl, combine sugar water, salt, vinegar, cabbage, carrots and onion. Cover and refrigerate for at least 4 hours (or overnight).
- Strain excess liquid from cabbage mixture but still keeping it juicy.
- Stir in sour cream, mayonnaise, ranch dressing mix, celery seed and horseradish and serve.
Smoky Cole Slaw
Creamy Ranch Cole Slaw
Serves 12
Prep time: 10 minutes
Marinating time: 4 hours
Estimated Values per serving:
Calories = 95 Fat = 3 grams
Ingredients:
½ cup water
½ cup sugar
1 teaspoon salt
½ cup white vinegar
½ head of cabbage
1 cup shredded carrots
1 onion – thinly sliced
1 cup fat free sour cream
½ cup low calorie mayonnaise
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon celery seed
1 tablespoon horseradish
Directions:
- Heat water and sugar until sugar dissolves.
- In a large bowl, combine sugar water, salt, vinegar, cabbage, carrots and onion. Cover and refrigerate for at least 4 hours (or overnight).
- Strain excess liquid from cabbage mixture but still keeping it juicy.
- Stir in sour cream, mayonnaise, paprika, onion powder, celery seed and horseradish and serve.
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