I am back on the wagon again - the diet wagon that is...You know, it’s January... Need I say more?
My goal was to create something that was in the diet wagon range. (HeHeHe) I did not do the math. (calories) So...my suggestion is, if you’re on the wagon too... use portion control.
I always like to include how I give any new recipe its name. It’s Mardi Gras time from Mobile to New Orleans. People in these cities and many cities in between are planning what they will bring to eat on Mardi Gras day. Just like I did for many years!
As I mixed this slaw together, I let out a yell ~ Mardi Gras Cole Slaw it is! My family just laughed...They knew they would see the recipe in the paper soon... Y’all enjoy.
Please email your questions and recipes to
Shelleysdesk@gmail.com
What you will need:
3 bags angel hair shredded cabbage
1 1/2 cups shredded carrots
1 cup Blue Plate mayo
1 16 oz. sour cream
1 can pineapple chunks (drained but save juice, add to mayo mixture)
1 can mandarin oranges drained
3/4 cup of dehydrated chives
1cup walnuts
1 cup Splenda or 3/4 cup sugar
1 tablespoon Tony Chachere’s Creole seasoning
Place cabbage, carrots, pineapple, mandarin oranges and nuts in over sized bowl. Mix remaining ingredients together well. Blend together the two combinations. Place blended slaw in a glass bowl or container. Refrigerate for several hours before serving. Garnish with walnuts.
