Tangy Cole Slaw

Last night we had ribs (that I slow baked in the oven), a little bit of whole wheat pasta with pesto on it and this cole slaw.

Tangy Coleslaw

1 package angel hair coleslaw (usually it’s just cabbage)

1 carrot, grated

¼ - ½ red onion, very thinly sliced and then slices quartered

Make the dressing by mixing in a small saucepan:

         ½ cup sugar

         ½ cup white vinegar

         2/3 cup vegetable oil

         ½ tsp dry mustard

         ½ tesp celery seed

Bring the sauce ingredients to a boil; pour it over the slaw.  Stir it around a little.  It will shrink.  Refrigerate for at least an hour and then serve.  


Tonight we are having quiche and sliced tomatoes!!!! (THANKS FOR THE RECIPE LAST WEEK!!)