Tired of the same old mayo-type slaw. I tried this one from Mr. Food from Fourth of July weekend (Okay, so I’m running late!) and it was fabulous. The name is perfect because it has pizazz without being overwhelming, thanks to the combination of Italian dressing mellowed by brown sugar. Be sure to put in the celery and peppers because they give a nice crunch and add character to it.
I used fresh cabbage, sliced in shreds, and I chopped the pepper into matchsticks and made the celery very small chunks. So light and refreshing–it lives up to its name: