I can’t believe Friday is here again. It’s been a busy week and I know that next week will be even busier. So that means it’s time for leftovers and easy, healthy suppers. Since I still have some corned beef and Irish soda bread left over from St. Patrick’s Day, and today is warmer than normal for this time in March, I’m making my favorite Green Slaw.
This is an easy cabbage-based salad that is both filling and delicious and is a healthier side dish for corned beef than colcannon (which I will never offer a recipe for since I have despised that dish ever since I was a kid). Anyway, I hope you enjoy this Spring salad and that you have a wonderful weekend!
Green Slaw
Ingredients
- 1 1/2 cups sugar
- 3/4 cup white vinegar
- 3/4 cup olive oil
- 1 Tablespoon salt
- 1 teaspoon celery seed
- 1 medium head cabbage shredded (about 10 cups)
- 1 large Vidalia onion chopped
- 1 medium cucumber chopped
Instructions
-
Place a small saucepan over medium heat. Stir in sugar, white vinegar, olive oil, salt, and celery seed. Whisk and cook until it boils. Lower the heat a bit and keep whisking until the sugar is dissolved. This will take about 2-3 minutes. Remove the pan from the heat and cool.
-
In a large bowl, stir together the cabbage, onion, and cucumber. Toss the veggies with the dressing. Chill until ready to serve.
