With the busy lives we lead and with all the multi-tasking women do, sometimes its nice to find short-cuts or time saving ideas for meal planning.
This salad is exceptional in taste, but most importantly, is very versatile since you can store this salad in the fridge for one week. Now, all of a sudden, you do not have to make a salad every night and thereby one less course to prepare--freeing up a little more time.
Time-saving and convenience is what we need and this salad will fit nicely into those niches.
When you visit your favorite deli and order a great smoke meat or cornbeef sandwich, they always serve it with a dollop of coleslaw. I guarantee, that this coleslaw recipe is as good, if not better than what you have tasted in the past. Every time I make it, especially for a large gathering, I have requests for this recipe. Enjoy and let me know how you like it.
1 English cucumber
1 red onion
l red/orange pepper
With your food processor, or manually, shred the cabbage, thinly slice the other vegetables. Toss in a big bowl.
1/2 cup water
2 Tbsp salt
3/4 cup vinegar
1/2 cup oil
3/4 cup sugar
Mix together and pour over salad. Toss the salad a few times and refrigerate immediately. The taste improves day by day and can be kept in the fridge for up to a week--if it lasts that long.