and my coleslaw is a favorite.
Colorful Coleslaw
At least one large head of green cabbage. If you want, add a red cabbage.
Two or three bell peppers, red, yellow, orange, and/or green bell.
1 decent sized carrot, grated.
2 sweet apples. Whatever kind you like.
Shred the cabbage. Cut up the peppers into small pieces. Peel and cut up the apples. Put all the above ingredients, properly shredded, grated, and cut, into the largest bowl you own. When I make this I use a large aluminum pan. Stir.
Do a few good grinds up pepper, probably a quarter to a half teaspoon. Sprinkle a similar amount of celery seed.
Mix again. Sniff. You want to be able to just smell the ground pepper and the celery seed.
Dressing:
1 cup half and half
1 cup mayonnaise. Use real mayonnaise, not Miracle Whip or whatever that nasty stuff is called. And not low fat. Yuck.
Sugar. Start with a quarter cup and add more if you want it sweeter.
2 Tablespoons vinegar, 2 tablespoons lemon juice.
Whisk the above ingredients together, taste and if it’s not sweet enough for you, add a bit more sugar.
Pour dressing over the dry ingredients, toss to coat, and refrigerate. This benefits from an overnight in the fridge.
The dressing recipe is really one of proportions: equal amounts half and half and mayonnaise, enough sugar for desired sweetness, lemon and vinegar for tartness.
Since I don’t own a food processor, I cut up the cabbage by hand, which is pretty tedious. Those of you with a processor will find this incredibly easy to do.
You can add raisins to this if you like.
This recipe can easily be scaled up or down as needed.
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