When preparing for dinner, I generally go to the store, buy the ingredients for what I am making that night, go home, cook, and throw the remaining ingredients in the fridge--telling myself I have to remember to think of another meal I can use so that the food won't go to waste. Using leftovers is not my strong suit. After making our Copy Cat Applebee's Oriental Chicken Salad the other night, I had a bunch of cabbage left over. Trying to improve on this skill that I hope one day to attain, I decided to make coleslaw. :-)
2 cups red cabbage
2 cups napa cabbage
1/2 cup mayo
2 T. Vinegar
2 tsp. Sugar
1/2 tsp. Celery seed
1/4 tsp. Salt
1. Chop cabbage and place in medium bowl.
2. In a small bowl, combine mayo, vinegar, sugar, celery seed, and salt. Stir.
3. Drizzle mayo mixture over cabbage and gently mix. Refrigerate over night so flavors will absorb.