Making coleslaw, the quick way (it's also lower-sodium)

What's that stuff? McCormick's No Salt Added Table Shake Seasoning. What does it taste like? Dried veggies, with a hint of lemon, and something like curry. And yes, there are corn syrup solids in it, so if you don't do corn syrup, this won't be for you.

What do we use it on? Mostly things like baked fish that go well with lemon and the curry-ish flavour. Sometimes veggie dip. More recently, Mama Squirrel has discovered that it makes a good substitute for seasoned salt in the Betty Crocker Coleslaw recipe (the type made with a mayonnaise dressing). In fact, right now that's the favourite coleslaw around here, beating out our usual oil-and-vinegar version. It's even easier if you use pre-cut coleslaw mix; this week it was 99 cents a bag at Food Basics.

Here's the recipe, from Betty Crocker's Cookbook.

1/2 cup dairy sour cream or plain yogurt
1/4 cup mayonnaise or white salad dressing (we use salad dressing)
1 tsp. sugar
1/2 tsp. dry mustard
1/2 tsp. seasoned salt or no-salt seasoning
1/8 tsp. pepper (I just throw a little in)
1/2 medium head cabbage, finely shredded or chopped (about 4 cups), plus 1 small onion, chopped (about 1/4 cup) OR half a bag coleslaw mix (we get the Colorful Coleslaw Mix: shredded green cabbage, red cabbage, and carrot)

Mix up everything but the cabbage and onion (or coleslaw mix). Mix in the veggies. If you make it with sour cream, sometimes it seems to need a bit more moisture--you might add just a little milk. Chill until ready to serve.

Linked from Grocery Cart Challenge Recipe Swap, March 2011