Coleslaw with Cilantro

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South Carolina loves their barbeque, and if you ever visit the state and go to one of the many barbeque restaurants you will no doubt get a side serving of Coleslaw. The term "coleslaw" arose in the 20th century as an Anglicisation of the Dutch term "koolsla", a shortening of "koolsalade", which means "cabbage salad".

Ingredients:

6 cups shredded cabbage

¼ cup of shredded carrots

1/4 cup mayonnaise or salad dressing (you can use fat free)

1 cup cilantro leaves, minced

2 tablespoons of fresh squeezed lemon juice

1 1/2 tablespoons white wine vinegar

1 Tablespoon sugar or sugar substitute (optional)

1/2 teaspoon celery seed

Salt and Pepper to taste

1 (16 ounce) package coleslaw mix (optional)

In a large glass or plastic bowl, mix all ingredients together. Refrigerate until ready to serve.

More recipes for you to try:

• Southern style potato salad
• Spring time Green beans with Lemon Chiffon dressing
• Cheesy scalloped potatoes
• Peach crisp pie