So I’m posting twice today because I didn’t get a chance to post my campaign-style tray table yesterday. It’s a two-fer!
How do you feel about coleslaw? Me? The “creamy” (yuck, I hate that word) variety grosses me out. I don’t often say that about food because I generally like everything; I just don’t like creamy coleslaw. BUT, I loooove this kind. It’s sweet, yet tangy, super-crunchy, and really delicious.
Indulge me while I walk down memory lane for a second. This is actually my great-aunt’s recipe. I used to spend a lot of time at her house when I was really little, and this is what I remember of my Aunt Willetta (Aunt Wetty to me): she had an awesome dog named Ginger, she grew snapdragons in her garden, she used her dishwasher to store Tupperware rather than to wash dishes, she was OCD-clean, and she had the coolest dollhouse. Oh, and she had a white chenille bedspread in the bedroom that was “mine.” I have fond memories of her, clearly. So this is her recipe. If you think you don’t like coleslaw…try this. I swear, it’s awesome. Oh, and a food processor makes all of the shredding light work.
Sweet & Spicy Coleslaw
1 medium head of cabbage, shredded
1 large carrot, grated
1 green pepper, grated
1 tsp. salt
1 c. vinegar
1/4 c. water
1 tsp. mustard seed
1 tsp. celery seed
2 c. sugar
Mix shredded cabbage with salt and let sit for 1 hour.
Meanwhile, boil the ingredients for the dressing for 1 minute. Cool to lukewarm temperature.
Drain the cabbage and mix it with the carrot and green pepper.
Pour the dressing over top and mix to combine.
Keep in fridge, or freeze for later.