Coleslaw

 

 

As we get ready to head into the Memorial Day weekend it is time to remember all of the brave men and women who have died in our nation’s service. For many of us it is also a time to get out into the warm, fresh air and shake off the dust of winter.

 

 

Memorial Day was always the first picnic of the summer season for us. You need a good coleslaw for any picnic. My grandma used this recipe and for me it has an excellent balance of the sweet and tart, but the secret to any good coleslaw is finding your perfect balance of the two.

 

 

At Chef’s Joy we hope that each of you have a wonderful and safe Memorial Day weekend filled with lots of family and friends. Please take the time to honor the men and women who have died so that we can be free.

 

 

2 Ib green cabbage, cored and cut into 3-inch chunks, then finely chopped or shredded
1 medium onion, finely chopped
1 large green bell pepper, finely chopped
1 large carrot, coarsely grated
1  1/4 cups mayonnaise
1/3 cup cider vinegar
2 tsp sugar

 

 

Toss all of the vegetables in a large bowl with 1 tsp each of salt and pepper. Whisk together mayonnaise, vinegar, and sugar, then toss with the vegetable mixture. Chill, covered, stirring occasionally, at least 1 hour but it is better longer as it allows the vegetables to wilt and flavors to blend. The slaw can be chilled up to 1 day.

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