The Dish with Anita: Coleslaw - CBS News 8 - San Diego, CA News Station - KFMB Channel 8

The Dish with Anita: Coleslaw

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SAN DIEGO, Calif. (CBS 8) - This is the perfect coleslaw to pair with just about anything you might be grilling this holiday weekend. One of my favorite ways to enjoy this is to put a barbequed Farmer Johns hotlink in a French roll, top it with a really good spicy mustard and finish the whole thing off with a good portion of coleslaw on top. You've got yourself quite possibly the best darn slaw dog you ever ate! Enjoy!


1 1/2 to 2 packages of pre shredded coleslaw mix

3 tbsp chopped flat leaf parsley

1 large or 2 small granny smith apple cut into bite sized pieces

1/2 small red onion chopped

1/3 cup golden raisins

1/2 cup toasted walnuts halves or pecans

1/4 cup Mayonnaise (low fat or fat-free can be used)

1/4 cup Greek yogurt

1/4 cup apple cider vinegar

1/4 cup fine sugar

1/4 tsp salt

1/4 tsp fresh ground black pepper

1/2 tsp celery seed, crushed

1/2 tsp garlic powder


In a large mixing bowl, combine cabbage mix, parsley, chopped apples, chopped onions and raisins. In a separate mixing bowl combine mayonnaise, yogurt, vinegar, sugar

and seasonings and stir with a wire whisk until all ingredients are incorporated. Pour dressing over slaw mixture and toss, making sure everything is completely coated. Add nuts and toss again to distribute. Let coleslaw chill in the fridge for one hour or make the day before for maximum flavor. If you prefer a wetter slaw, double the amount of wet ingredients and adjust seasoning to taste if necessary.

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