Bebe: Okay. So I collect cookbooks. That doesn't make me a good cook. If you have any age on you at all, you know by now that good cooking is as much, if not more than, good technique.
Good Cooking, for me, is harder than making dolls or quilts! I can follow a recipe all day long, but for it to turn out tasting good, it takes that special touch that some people have. They seem to have some special skill that turns something plain into something great, like magic!
We share this coleslaw recipe with you,which we think rivals anything you find out in a restaurant. Even I can make this recipe with consistent results!
Aunt B.'s Coleslaw
1. Prepare salad, into a large container with lid:
1/2 head of cabbage (about a 8-9" diameter head): Shred by hand.
1 carrot: Peel, cut off ends and shred into cabbage.
Onion: Shred 1 Teaspoon onion into cabbage (any more and it will be bitter). We like to use the sweet onion - a Viadalia if you got one.
Pepper, salt, celery seed: sprinkle each of these over cabbage, stir around a bit, put lid on container and let sit 1-3 hours- doesn't have to be in the refridgerator.
2. Prepare the dressing: in a 2 cup liquid measure cup or small bowl:
1 cup Duke's mayonnaise or Hellman's Light mayonnaise
1/3 cup granulated white sugar
3 tablespoons white vinegar
Stir and stir this mixture, until sugar granules are no longer visible. If you want a more vinegar flavor, add one more tablespoon of vinegar.
3. Put dressing into cabbage mix and stir.
If cabbage mix is watery-- before putting in dressing!--squeeze out cabbage by hand to remove excess liquid, then add dressing.
Mix well. Put in a container with a lid and refridgerate. You can eat it right away if you like.
We like Duke's mayonnaise because it has a great flavor. It is a full fat mayo, but we don't mind!
See more about the story of Duke's mayo at:
We are not getting paid to advertise Duke's. We just like this brand very much, and think you might like it too.