As much as I needed to make it quickly, life acted as a burden. I purchased every one of the fixings and afterward they sat in my icebox for right around about fourteen days! Which leads me to enlighten you regarding the amazingness of this Fridge Fresh gadget.
Despite the fact that I prep vegetables ahead and attempt to design suppers around what we have available, things still escape. I abhor squandering sustenance and simply pondering the squandered cash makes me wiped out when I'm tossing out shriveled and ruined produce that we overlooked or basically didn't get around to eating before it turned sour.
Coleslaw can be made ahead of time. Be that as it may, it will discharge increasingly fluid the more it is put away in the icebox. You'll need to deplete off a portion of the abundance fluid before hurling again and serving
- 8 cups shredded Napa or green cabbage
- 3 ears fresh corn (about 2 cups worth)
- 1/2 large jalapeno, minced (about 1/4 cups worth)
- 1/2 bunch fresh cilantro, chopped small (about 1/2 cups worth)
- 2 green onions, sliced thin (about 1/4 cups worth)
- Dressing Ingredients
- 3/4 cup mayonnaise
- 3 tablespoons sugar
- 2 tablespoons dijon mustard
- 2 tablespoons fresh lime juice
- 1 teaspoon celery seeds
- 1/2 teaspoon kosher salt
Instructions
- Combine the cabbage, corn, jalapeno, cilantro, and onions in a large mixing bowl.
- In a smaller bowl or large measuring cup, whisk together the mayonnaise, sugar, mustard, lime juice, celery seeds, and kosher salt.
- Pour the dressing over the cabbage mixture and toss well to coat. Serve immediately.
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