#Comfort Cooking

Coleslaw [one for the cookbooks]

May 18, 2018

I really, really like coleslaw.  But I've never made much (any) coleslaw over the years.  Kentucky Fried Chicken has great coleslaw.  Remember when Chic-fil-a had coleslaw?  That was some good coleslaw.  The creamy kind of sweet coleslaw is what I like.

Last year, in an effort to justify all those cookbooks I've been saving, I decided to make two new recipes a week from one cookbook at a time to see if it was worth keeping (the cookbook that is).
So there it was, a recipe for coleslaw in one of my Paula Dean cookbooks.  I have several cookbooks that were gifts from my sweet sister-in-law - who either thinks I can cook or thinks I need all the help I can get - hence the cookbooks.

I made this coleslaw and was hooked.  One time at church last year the ladies were going to have a soup and salad get-together.  They passed around a sign-up sheet and I signed up to bring - you guessed it - Coleslaw.  I heard the whispers, "Who would bring coleslaw?  That's not really a salad." But undaunted, I made my coleslaw, a whole bunch of coleslaw.  And when I went to get my BIG bowl after the social, there was not one bit of coleslaw left.  People were asking for the recipe.  It really is that good.

So now I share it with you, my dear friends, who would never talk about me like that.


5 cups shredded cabbage (I just use one big head of cabbage)
1/2 cup almonds, toasted (if I'm in a hurry or don't have any almonds, I just leave them out)
1 1/2 cups dried cranberries
1/2 cup diced celery
1/2 cup chopped green onions, white and green parts
1/2 cup chopped green bell pepper

1/2 cup mayonnaise
1 Tablespoon sweet pickle relish
1 Tablespoon honey mustard
1 Tablespoon honey
Salt and pepper

1.  Combine the cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid.
2.  Combine all of the dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve.  Pour the dressing on just before serving.  Stir well.

Paula Dean suggests that, "You could take the easy way out and buy the cabbage already shredded, but don't buy angel hair shredded cabbage, as it becomes too limp when dressing is added."

We had cabbage in our garden, so you know I had lots of coleslaw.  
I'm just saying, "Try it.  You'll like it!"


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