I have found that I am very picky when it comes to cole slaw, unless the cabbage is very finely shredded. I don't like it if it is too coarsely chopped. Once I figured this out, I developed a recipe for a slaw dressing that is easy and delicious. I shred my cabbage very fine, but if you prefer a different texture, by all means make what you like. I sometimes add a shredded carrot for some color.

Directions

In a 1 cup jar, combine all ingredients. Cover the jar and shake to mix thoroughly. Pour dressing over shredded cabbage. Toss to mix well. Broccoli slaw blend from the grocery is good, too. Makes enough for ¼ of a medium-sized head of cabbage.

a cole slaw variation

This recipe was sent to me after a wonderful conversation with one of my readers. We had a lovely talk about recipes and cooking. She wanted me to have this and several others she has enjoyed. This is exactly how she has the recipe written on the recipe card she so kindly sent to me. Hand-written recipe cards are rare these days, and I will cherish these. I have not tried it yet, myself, but it came from a wise and experienced cook, so I am going to trust her recipe. I am looking forward to trying it this summer.

Ingredients

Make dressing, 1 cup vinegar (white), ¼ cup water, 2 cups sugar, 1 tablespoon whole mustard seed, 1 teaspoon whole celery seed.

Combine and boil 1 minute, cool to lukewarm. Pour over slaw, put into containers and freeze. Best kind of containers 8 oz. plastic, 1 serving.

Taste dressing, may be too sour for some people (use less vinegar, say ¾ cup or less)