Did you know that I write a weekly newspaper column for The Bangor Daily News called Maine Course? In this week’s column, I share a recipe for Oil and Vinegar Coleslaw.
Since 2014, I’ve written a weekly newspaper column about food and life for the Bangor Daily News. It’s called Maine Course (aptly named by my brother), and appears online every Tuesday.
This week’s column features a recipe for Oil and Vinegar Coleslaw, a delicious salad perfect for summertime. It’s easy to make, and perfect with whatever you’re barbecuing.
Check your farmers market for the ingredients (grocery store ingredients will work too in a pinch!), read my column and make these. You won’t regret it.
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Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.
Kate
July 7, 2016 at 12:09 pmThis looks so much lighter than a mayo slaw.