Coleslaw might remind you of picnics – it does me!
I love it when my plate is dripping with the sauce from the coleslaw – especially when there is a hot dog or hamburger bun to soak it up!
Especially with the heat of summer upon us, I have been making meals consisting of two or three salads. Cool meals are so refreshing after working the morning in the vineyard heat (90 – 101F). It is amazing how much heat the stove puts out and salads help keep the house cooler. I think I will just quit cooking 😉
And, while I really like coleslaw, I don’t like the thought of grating all that cabbage! But, thankfully, that is what a food processor is for! I use my Bosch Universal Kitchen Machine to get the job done – and it does! So, since I now have no excuse, I had to find a healthy coleslaw recipe.
Using homemade mayonnaise with olive oil, and honey rather than sugar which is in so many coleslaw recipes, the following recipe is a healthy and tasty version. With our family size, I normally start with 2 heads of cabbage and adjust the amount of sauce to cover it well – remember, I like to see the sauce swimming on my plate! Anyway, this recipe doubles, triples, quadruples … easily – just make more sauce to cover that cabbage!
- 3 c. cabbage shredded
- 3 carrots, grated
- 1 onion, chopped fine
- pickle relish (optional)
- 1 c. mayonnaise
- 1 Tbsp vinegar (raw)
- 2 tsp honey
- ½ tsp salt
- ½ tsp celery seed
I buy all my real salt and spices from my affiliate partner, Mountain Rose Herbs because of their superior quality. Their herbs & spices are organic, non-irradiated plus, I think they are more aromatic and full flavored than any others.
- Combine all ingredients.
- Mix sauce and pour over cabbage mixture.
- Mix well.
- Chill and serve.