Some may call it "Confetti Coleslaw" - I do like that name. I love coleslaw and have been searching for the perfect dressing for homemade slaw for years and years.

Today I found it.

It may already be in existence, I don't know. I am not stealing this from anyone, I cannot look at all the recipes out there for coleslaw dressing. I stumbled on this myself, out of my own head, this morning, and it was one of those "Wow!" moments when I had my bowl of coleslaw this morning for breakfast (yes, you heard right - breakfast. Why not? It's very high in fiber and what a good healthy way to start the day!)

So I'm sharing it with you. Enjoy, if you decide to give it a try. If you make a big batch, and keep it separate from the dressing, you can store it in the fridge all week and have quick delicious coleslaw all week long.


BEX'S COLESLAW & DRESSING

FOR COLESLAW:

Thinly Slice by hand:
1/4th head of red cabbage
1/4th head of green cabbage

Shred:
2 cups peeled carrots

Thinly Slice:
10-12 large radishes

I use my Cuisineart for shredding the carrots and then switch to the slicing attachment for the radishes, but slicing the radishes by hand would be just as easy.

FOR COLESLAW DRESSING:

1 cup mayonnaise
2 (4 oz.) containers of Dannon Activia Yogurt (peach/or other flavor)
1 Tsp red wine vinegar
1 Tsp apple cider vinegar
1 Tsp Dry Mustard
1 Tsp Raw Sugar (optional)
1 Heaping TBSP sweet pickle relish
Pinch Salt & Pepper

Blend above dressing ingredients in a jar and refrigerate.

You may add dressing to coleslaw now, but I like to keep the two separate until it's time to eat. I don't like soggy coleslaw!

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Remembering those who gave of themselves for all of us today, Memorial Day, 2010.


Cheers,

Bex