Crunchy Coleslaw

Our August recipe of the month is Crunchy Coleslaw. This refreshing recipe is one of my favorites. It keeps in the refrigerator for up to four days, but I eat it for any meal or snack so it is usually gone in a day or two. To make this recipe, you break apart a package of dry ramen noodles and add them to a bowl with coleslaw mix, green onions, and a homemade dressing. This recipe is best if you let it marinate in the refrigerator for a couple of hours before serving.

Reading about the progress in Christine and Katy’s gardens has me thinking about using fresh cabbage for this recipe instead of a bag of coleslaw. I rarely use fresh cabbage, so I looked it up on our Produce Basics. To use a fresh cabbage for this recipe, all I need to do is remove any wilted outer leaves, wash it, cut out the core, and chop it into thin strips. If I spy a cabbage at the farmers market, I think I will give it a try.

Find the full recipe: https://spendsmart.extension.iastate.edu/recipe/crunchy-coleslaw/

Enjoy!


Justine Hoover

Justine Hoover is a Registered Dietitian and mom who loves to cook for her family.

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