Tangy Cole Slaw

Grilling is popular when preparing meals while traveling in your RV and/or camping. The recipe that follows is for an acidic cole slaw that provides a pleasant contrast of flavors, complimenting grilled/BBQ chicken or meat that has had a slathering of BBQ sauce applied during the final phases of grilling.

Want more recipes like this?  Check out my Leisure Adventure cookbook at: https://smallkitchenbigflavors.blog/

Serves: 8
* see notation in directions below

Ingredients:
1 *head green cabbage
1/4 head of purple cabbage
1* cup honey roasted peanuts (add just prior to serving)
1/2 bunch diced green onions (optional)

Dressing:
3 oz. olive oil
3/4 oz. red wine vinegar
2 tablespoon (or good squirts…) of honey
1 teaspoon fresh lemon juice
1/2 teaspoon Lawry’s season salt

Directions:
Chop cabbage in half on a cutting board. Remove the white core at the base of the cabbage. Place cabbage cut side down on the cutting board, slicing the cabbage fully in one direction and then the other to create a rough chop. *As an alternate, you can purchase pre- chopped bagged cabbage in the produce section at the grocery store. Place cabbage in a med/large size bowl. Add chopped green onions. Whisk the dressing ingredients together in a separate small bowl then drizzle the dressing over the cabbage mixture. Toss the salad to evenly combine the dressing. Add peanuts just prior to serving as they do not hold up well should there be leftovers.  The dressing saturates the peanuts making them mushy.         Double the dressing if desired, but use only amounts needed to lightly coat the cabbage.