Coleslaw


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!

Coleslaw Recipe

Ingredients

3 c. cabbage shredded

3  carrots, grated

1 onion, chopped fine

pickle relish (optional)

Sauce:

Procedure

1. Combine all ingredients.

2. Mix sauce and pour over cabbage mixture.

3. Mix well.

4. Chill and serve.

Enjoy!

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Comments

  1. I adore coleslaw, and your version sounds delicious! Thanks so much for sharing this recipe with Summer Salad Sundays! I’ll be hosting every week through summer so I’d love to see you again with your next salad recipe.

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