Colorful Coleslaw Homemade: Make America Grate Again!

Dear Readers,

Here is my colorful coleslaw recipe for all you cabbage lovers out there. Sure, there are lots of coleslaw recipes out there, but they don’t usually show how to cut the cabbage, which makes a huge difference in texture and taste of the coleslaw. I learned from my father. He always cut up the red cabbage, which we then cooked for Thanksgiving, but that is another recipe. During the pandemic quarantine, we got groceries delivered, which I thought would never happen to me. Somehow the cabbage order got doubled. No problem. Just make America grate again!

Ingredients:

• 1 head Green Cabbage
• ½ head Red Cabbage
• 3-4 large Carrots (peeled and grated)
• Parsley, Basil and/or Dill (fresh or dried)
• Mayonnaise, organic (no natural flavors, which can hide less pure forms of MSG or monosodium glutamate and thousands of other ingredients)
• Apple Cider Vinegar (with the ‘Mother’)
• Hot pepper (optional, to taste)

Preparation:

• Peel off the outer layer(s) of each cabbage head and compost. Cut off any bad spots and trim the stem at the bottom.
• Cut each cabbage in half, and then cut each half in half again to make four quarters.

• Cut the core of the stem out of each ¼ head of cabbage. Some people like to eat the core for extra roughage.

• Slice each ¼ head of cabbage into strips, and then chop up the strips in the perpendicular direction.

• Place chopped green and red cabbage in glass bowls. I use 1.75-quart glass Pyrex bowls with lids.
• Grate (shred) carrots and add some to each bowl with cabbage.

Make America Grate Again!

• Chop up some fresh parsley, basil and/or dill for each bowl, or you can use dried. I grew a few parsley plants inside this winter and then transferred them outside in the Spring after danger of frost.

• Add about 2-3 tablespoons of mayonnaise and 1-2 tablespoons of vinegar to each bowl of cabbage (containing about 2 cups of cabbage). Stir to mix. Add more mayonnaise and vinegar if desired to taste and to desired consistency.
• Add hot pepper to taste (optional). I like to grind up dried habanero peppers (outside and with gloves on) in an electric coffee grinder and use a small amount as a substitute for salt on most everything.

• Cover and chill at least 1 hour to overnight for best flavor and consistency.
• Clean up the big mess and you have lots of healthy food to look forward to!

Bon appétit!

Lots of Love, Marie