French Dip and Coleslaw


OK so I tricked you!! There is nothing that you can really do to improve a French dip sandwich, well, except make lightly seasoned garlic toasted buns… and use Johnny sauce, of course!. OMG, Johnny Sauce!! Mix the Johnny sauce 4 parts water, 1 part Johnny sauce, heat it up, serve and you have just made the best French Dip sandwich on plane earth, guaranteed!

I have a so simple, old family recipe. Let’s make some delicious coleslaw to go along with it. This is so easy to make and so much better for you then the crap they sell in your groceries deli.

Coleslaw Recipe:
1/2 cup light mayonnaise.
2 tablespoons white sugar or Splenda.
2 tablespoons lime juice. Fresh squeezed is the best way to go!
1 tablespoon red wine vinegar.
1 teaspoon ground black pepper.
1/4 teaspoon salt.
One bag of Fresh Express coleslaw mix.

Directions: Whisk all of the ingredients together until smooth.
Add the dressing to a bag of rinsed Fresh Express coleslaw, mix together well.
Cover and place in the refrigerator for 3 hours.
Remove from the fridge and blend together one more time..
Return to the refrigerator for 1 more hour, min..
Serves 6 to 8.

The four hours in the refrigerator is real important. The flavors need to blend and the tangy bite of the red wine vinegar has mellowed. If that is too much tang for you, try substituting with cider vinegar. If it’s too hot for you try substituting 1 teaspoon of black pepper, for the 1 tablespoon that I mentioned above…

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