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SALADS SLAW

CATALINA COLESLAW

CATALINA COLESLAW

A creamy Madeira Catalina Dressing served over cabbage and carrot sticks, sliced almonds and mandarin oranges. Sweet, sour and smokey!

Makes 1-1/2 cups dressing

1 c. Catalina bottled Salad Dressing (fat-free, low-fat or regular)

1/4 c. nondairy liquid creamer

1/4 c. Madeira wine

1/4 t. liquid smoke

salt to taste

4 c. thinly sliced green cabbage sticks or ribbons

1/2 c. sliced almonds

11 oz. can mandarin oranges, drained

Place first 4 ingredients into a jar with tight-fitting lid. Shake vigorously till well mixed; salt to taste, then shake again.

Place cabbage, almonds and mandarin oranges into mixing bowl. Drizzle about half of the dressing over cabbage mixture, toss well and serve.

Notes: Serve alone, as an introductory salad, or as an accompaniment to any dish you would normally serve coleslaw with. Your guests will moan with delight. You will too!

This dressing is rich and flavorful. Save the other half of the dressing for another salad: field greens perhaps.

By Sharon Lee Davies-Tight

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Recipes By Request™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. WW PREMIUM CONTENT™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.