DIY Coleslaw Mix
Yield: 14 ounces or roughly 6 cups
Following is the basic formula to replicate a standard, 14-ounce bag of coleslaw mix. For recipes and lots of other helpful information, see the post above.


Ingredients

  • 9 ounces (3 parts) green cabbage
  • 3 ounces (1 part) red cabbage
  • 2 ounces (⅔ part) carrots

Instructions

  1. Thinly slice or shred the cabbage and grate or shred the carrots. A sharp chef’s knife, a box grater, or a mandolin may be used. (See post, above, for details and helpful hints.)

    Storage: The slaw mix will keep in an airtight container or sealed bag for up to a week in the refrigerator. For optimal freshness, however, I try to use it within 2-3 days. Then, any leftovers will still have good life.


Notes

Keep in mind that any combination of red and green cabbage will taste great, as the flavor is basically the same (and for a basic slaw, just green works too). Simply shredding your own cabbage will yield a fresher, more economical salad or slaw. Colorful appearance is a bonus!


More recipes at FountainAvenueKitchen.com