There’s nothing like eating cold food on a hot Florida day. When it’s been as hot as it has been for the past few days (90-95 degrees) all you want to do is eat cold food. Of course having a family that likes their meat and potatoes it’s kinda impossible to eat ONLY cold food around here.
So after I have slaved, sweated and almost fainted over a hot stove (not really, well…almost)
Anywho, as I was saying, after I’ve cooked my family’s hot meat and hot potatoes, I can sit down and eat this yummy, COLD coleslaw with yogurt dressing recipe that I whipped up. Minus the HOT meat and potatoes, of course!
Yes sir, that’s what I’ma having for dinner.
Ingredients
- 1 medium head of cabbage
- 2 medium carrots
- 1 cup plain yogurt
- ½ tsp onion powder
- 2 TBSP white vinegar
- ½ cup sugar
- salt and pepper, to taste
Instructions
- Shred the cabbage and carrots.
- Pour into a large bowl and mix until combined.
- Whisk the yogurt, onion powder, vinegar and sugar in a small bowl.
- Pour over the cabbage, carrot mixture and mix well.
- Add salt and pepper to taste.
© Adrian Peterson and lifewithgarnish.com, 2014.
