1/3, 1/3, 1/3 Slaw

Ingredients

• 2 packages shredded cabbage
• 1 package slivered almonds
• 1/3 cup sugar

Dressing:

• 1/3 cup sugar
• 1/3 cup apple cider vinegar
• 1/3 cup vegetable oil
• salt and pepper to taste

Instructions

Almonds:

1. Caramelize almonds by placing almonds in a non-stick skillet.
2. Pour sugar on top and cook over medium high heat.
3. Stir continuously until sugar melts and coats almonds.
4. Pour onto waxed paper to cool.
5. Crumble. (Will last in a baggie for a week)

Salad:

1. Put all ingredients into jar and shake until mixed. Refrigerate overnight. Will last 2 or 3 weeks.
2. Put slaw in bowl. Pour dressing over and mix.
3. Toss in caramelize almonds right before serving so the vinegar dressing doesn’t make them soggy. Add dressing to taste…..probably only half of what you made.

Notes

The great thing about this recipe is it travels so well. Buy the packages of slaw. Caramelize the almonds in advance and put in a baggie. Bring the dressing in a jar. Toss together at your tailgate. The almonds add a delicious new twist to slaw. I love the title, 1/3, 1/3, 1/3 for the dressing proportions. Makes it so easy to remember.

By Laura McDaniel via KathyMillerTime