Hi there! I’m Kristin from Yellow Bliss Road back again and so excited to be a part of Lil Luna’s Disney series! We are a family of Disney fanatics. We have annual passes and visit A LOT. Over the years we have learned some tips and tricks about the parks, and definitely have our favorite must-see, must-do and must-eat places and attractions for each visit. You can find all of our favorite Disney reviews and tips HERE. I’ve also started a brand new Instagram account that I’d love to see you at called Dishing Disney, where I share tips and secrets, and especially Good Eats from around the parks!
Our absolute favorite place to eat at Disneyland is Big Thunder Ranch. It’s an outdoor barbecue restaurant that serves all their food family style – from the BBQ ribs and chicken to the cornbread, and our favorite side dish, the coleslaw! As you can see, my son is pretty obsessed with this place.
But back to the coleslaw. It’s got crisp cabbage and carrots, and a sweet and tangy vinaigrette dressing that only gets better as it sits in the fridge. My kids weren’t fans at first. Well, that’s only because they refused to try it. But this last visit I finally talked them into it (bribery will get you just about anything) and they LOVED it! My daughter (the pickiest of them all) even had two big helpings.
I knew this would be a great way to get them to eat more veggies at home so I decided to try my hand at the recipe. I found the perfect one on the Disney Parks Blog. I bought carrots and two heads of cabbage at a trip to the Farmer’s Market and shredded them thinly. Can we pause for a moment to appreciate the beauty of those fresh colors?
The dressing was really easy to whip up, although it sounds like it’s got a lot of ingredients. The recipe I found calls for white wine vinegar and I only had red so I swapped it out. I also cut the amount of sugar from 1/2 a cup to 1/4 a cup. It still came out amazing, and both kids gobbled it up. It’s a perfect summer side dish to take to pool parties and backyard barbecues. Just try not to eat it all on the way there!
- ½ cup red-wine vinegar
- ¼ cup sugar
- ½ teaspoon salt
- ½ teaspoon celery salt
- ½ teaspoon paprika
- ½ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper
- ¼ cup olive oil
- 1 pound shredded green cabbage (about ½ large cabbage)
- 1 pound shredded purple cabbage (about ½ large cabbage)
- 2-3 carrots, shredded
- Combine dressing ingredients except oil in a blender on low speed until the sugar is dissolved. With blender running, slowly pour oil through top of lid to emulsify and combine completely. Set aside.
- Combine shredded cabbage and shredded carrots in a separate large bowl. Pour dressing over the coleslaw mix and toss to coat evenly.
- Refrigerate for at least 2 hours, tossing occasionally, before serving. Store covered, up to three days.
Check out some of our Disney tips at these post:
Oh boy!! I LOVE Cole Slaw, but cannot wait to try this Sweet and Tangy Coleslaw!
For more great recipes from her be sure to head to Yellow Bliss Road.
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