Monday, August 16, 2010


dice some onions, celery, and peppersImage by jeffreyw via Flickr
Long ago the word the "coleslaw" came from a Dutch word meaning cabbage salad. Now it is truly "Americanized" and creates the image of a side dish including cabbage, carrots and a dressing as the base. The variations are great - from the main ingredients to the way to make the dressing (vinegar versus mayo). Just got to the Carolinas and ask how they do slaw. You'll get a wide difference of opinions. Over the years I've tried a few variations, and this is the one I've come up with that I like the best. My sister-in-law uses Ranch dressing in hers and it's really good and creamy, and oh so easy. Often, I use a store brand or Kraft slaw dressing, but if the price is close, I go for Marzetti's. Unlike many slaw's, I like to add green and red peppers for color and crunch. Doesn't a few handfuls of cashews thrown in sound good?

My Kinda Coleslaw
1/2 bag of slaw mix
1/2 cup chopped onion
1/2 red pepper, chopped
1/2 green pepper, chopped
1/2 t. celery seed
1 t. paprika
1 T. sugar
1/2 t. salt
1/2 t. pepper
1/2-2/3 cup Marzetti's slaw dressing
(if you have baby carrots on hand, it's good to add 3 or 4 more, sliced very thin)

(Good served on pulled pork sandwiches)

Preparation -
In large bowl combine all ingredients. Add dressing slowly, depending on how creamy you like it. (Remember it will get thinner as it sets.) Chill for at least 1 hour.
Serves 4. Recipe an easily be doubled for a crowd.

(Note - you can use remaining slaw mix in a stir fry with leftover meats and other halves of peppers and onion.)
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