Well, my computer finally came back today!
Pro- I have all my recipes back
Con- My internet problem is still not fixed and I no longer have access to most of my pictures 😦 Ugh, what a mighty headache I now have.
Luckily, I had most of my food pictures tucked away in another file.
Hmmm, maybe third time (at the BestBuy/Apple Store) is a charm?
Anyway, when annoyed, I tend to gravitate towards comfort food. And, as I have mentioned before, cabbage is one of my comfort foods.
Which means a cole slaw recipe!
I have been making this cole slaw all summer. Usually, I make it on Sundays to eat at dinner and then have it for lunch the entire week.
And no, it never gets old to me 🙂
Broccoli and Red Cabbage Cole Slaw
2 heads of broccoli, thinly cut
1 small onion, diced
1/2 head of red cabbage, thinly sliced
1 cup plain whole milk yogurt or sour cream (or a mixture of both!)
3 tbsp white vinegar
1 tbsp olive oil
1 tsp salt
1/2 tsp pepper
1/2 tsp dried mustard
1/16 tsp stevia
Combine broccoli, cabbage, and onion in a large serving bowl. In a different bowl, whisk together the rest of the ingredients to make the dressing. Add and mix in dressing to the broccoli, cabbage, and onion. Refrigerate for at least 3 hours before serving.