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
- 1/2 tsp salt (from my affiliate -where to buy REAL salt)
- 1/2 tsp celery seed (from my affiliate -where to buy spices)
1. Combine all ingredients.
2. Mix sauce and pour over cabbage mixture.
3. Mix well.
4. Chill and serve.