Good coleslaw is so yummy. It’s a perfect companion to a sandwich, has it’s own place of honor with fish, and needs to be present at a barbecue. I was going to break down and buy some at the store….until I almost choked at the price. It’s made of cabbage, green cabbage, not gold, and cabbage is cheap, like 35 cents a pound. So, with my mathematical brain, I figured it would be much cheaper to buy a cabbage and use part of it for coleslaw and the other part for stuffed cabbage. One make-ahead supper in the freezer and one yummy side dish. Here’s the coleslaw recipe:
You need 1 medium head of cabbage (about 2-3 pounds)
1/3 cup of apple cider vinegar
1 cup mayonnaise
1/4 cup of dried cranberries (Craisins)
1/4 cup slivered almonds
Rinse the cabbage under cold, running water. Let drain. Chop the cabbage fine. You can use a food processor if you’d like, just be careful not to let it chop too fine and create a paste.
The cabbage should look like this:
Add the dried cranberries. 
Then add the nuts.
Mix the vinegar and mayonnaise together.
Add the dressing to the cabbage mixture. Voila! That’s it. Let it set in the refrigerator overnight for the flavors to meld together.
Note: you can substitute raisins for the dried cranberries. The dried cranberries are sold in the store as Craisins from the Ocean Spray company.
For a sweeter coleslaw add sugar, Splenda, or honey to the vinegar/mayonnaise mixture.
You can use other nuts if you don’t have almonds on hand. I used walnuts this time.
Post by Miss Eileen aka GoofingOff
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