A summer party menu doesn’t seem complete without coleslaw. However, sometimes it can be bland, lacking in flavor, swimming in dressing and not visually appealing. My cole slaw needs to have a delicious dressing as well as color.
I made two slightly different creamy dressings and then had my taste testers (aka foodie friends) help me decide which one would be best for cole slaw. The first dressing used a base of plain greek yogurt and dill for seasoning. It was delicious and would make a great veggie dip but the greek yogurt gave it a sharp tang that may not appeal to all taste buds. The dressing we chose was made with sour cream and seasoned with dry Italian seasoning and Di Nigris Italian Herb White Wine Vinegar.
Our summer party was interrupted by a brief yet strong summer rain. We didn’t let that stop us from enjoying each other’s company and all the delicious food. The buffet table was quickly moved to safety and we enjoyed our burgers and coleslaw while the mist of the rain pouring off the gutters cooled us down.
Creamy Cole Slaw with Di Nigris Italian Herb White Wine Vinegar
I’m not a huge fan of soupy cole slaw. It stops being a salad and turns into empty calories. If you want to watch the fat and caloric content, use low fat sour cream and low-fat milk. The veggies used in this recipe create a color combination that will take your buffet table from “meh” to “me-ow!”
- 4 oz sour cream
- 3 Tbs. milk
- 2 Tbs. Di Nigris Italian Herb White Wine Vinegar
- ½ tsp. Italian season mix
- ½ tsp. black pepper
- ¼ tsp. salt
- 1 tsp. sugar
Combine all ingredients in a mason jar. Shake to combine and refrigerate until ready to serve.
- ½ head napa cabbage, shredded
- ½ head red cabbage, shredded
- 1 cup carrots, julienned
- ½ cup fresh parsley, minced
Combine all ingredients in a large bowl. Instead of drenching the veggies in dressing, toss the salad with dressing little by little until you reach a coating level that will give you full flavor without drowning the veggies.