In her single and child-free years, my friend Martine would invite all of her friends for a nice lunch or dinner. After the meal we’d all take a seat in the living room, where she’d catch up with each of us — one by one, and all at once. These were special times that gave her friends a chance to meet and get acquainted with someone new.
At one of these occasions she served this coleslaw salad and graciously shared the recipe. It probably originated from Lawry’s California Center, where she worked many years ago. The recipe she shared calls for Lawry’s Italian Salad Dressing, made from mix, prepared according to package directions. I have not been able to find that dressing mix, so I substitute with the same amount of seasoned rice vinegar. The result is a light, refreshing, and lower-fat alternative to the typical creamy coleslaw salad. It is especially popular at summer potlucks and barbeques.
4 C shredded cabbage
1/2 C chopped green onion, including tops
1 C chopped celery, including leaves
1/4 C chopped cocktail peanuts
1/2 tsp. Lawry’s Seasoned Salt
1/4 tsp. Lawry’s Seasoned Pepper
1/3 C seasoned rice vinegar*
Lightly toss cabbage, onions, celery and peanuts together. Sprinkle with Seasoned Salt and Seasoned Pepper. Pour salad dressing over salad; toss. Chill thoroughly.
*I use Nakano Seasoned Rice Vinegar Original Dressing & Marinade.
Makes 4-6 servings.