Portland, Oregon has already exceeded the average rainfall for the month of March, and we are only halfway through the month. The forecast calls for more rain for at least the next ten days. It’s getting slightly warmer than it was in February, but I’m still wearing gloves in the morning. So you might expect that I would post some sort of soup or comfort food recipe for today.
Well, I will have to disappoint those expectations. I am ever hopeful that spring is just around the corner; and with spring coming it is time to start thinking about salads and refreshing cold dishes.
One popular and easy salad is coleslaw. I have never been a big fan of coleslaw, primarily because I do not like traditional coleslaw dressing. But two or three years ago I discovered a dressing that makes the most awesome coleslaw ever! I can’t wait for warm weather so I can make some of this.
If you don’t know where to find the dressing, click on the link below for their website where you can order it online. I get it locally, but that’s because it is made in Portland.
1 16-oz bag angel shred cabbage
1 ½ to 2 cups shredded carrots
¼ cup Martin’s Swiss Dressing
Salt and pepper to taste
In a large bowl, layer half the cabbage, half the carrots, and half the dressing. Repeat. Toss with a large serving fork until all cabbage and carrots are coated with the dressing. Add a few dashes of salt and pepper. Toss again. Refrigerate before serving.
The coleslaw will shrink down from the original amount as it is tossed and cooled. If you are taking this coleslaw to a party (which I highly recommend), you can plan to take it in a bowl that is almost half the size of the original bowl you tossed it in.