I love cold vinegar salads like my Fire and Ice Salad. I could honestly dive into a vat of that stuff, but that salad really needs to be eaten within a few days and I was looking for something that would last longer in the fridge so I could always have it on hand. So I developed a spinoff salad using veggies that will stay crunchy longer, with a light coating of a dressing based on the same principle – but with a little added kick .
I’ve been enjoying this for the past few days! And hey, I did this whole tutorial from my wheelchair! How cool is that?
- 14 ounces coleslaw mix
- 12 ounces broccoli and cauliflower florets
- 10 ounces matchstick carrots (or 1 cup and ½ of diced carrots)
- 1 onion, chopped
- ½ cup water
- ½ cup sugar
- ½ cup white vinegar
- .7 ounce package of dry Italian Dressing Mix (enough to make 8 ounces of dressing)