There is just something so satisfying about being able to walk out to my garden and pick food for our meal. Last week I picked a cabbage from my garden so that I could make coleslaw for Independence Day.
The head of cabbage was so large that I only used half of it to make a large batch for our party.
The recipe I use to make coleslaw is my father-in-law’s recipe. I have never made it any other way and it is always well-received.
While I am calling this recipe garden fresh coleslaw you can use store bought cabbage if you don’t have any growing in your garden.
This recipe is really quite simple and is delicious. (This is coming from someone who wasn’t always a fan of coleslaw.) 🙂
- 1 Medium Head of Cabbage
- 2 Carrots
- ⅓ Cup Sugar
- 4 Tbsp. of White Vinegar
- 5 Tbsp. Olive Oil
- 1 tsp. Parsley
- Salt & Pepper (to taste)
- Mayonnaise
- 1 tsp. Celery Seed
- Shred the cabbage in a food processor or with a grater.
- Peel and grate the carrots.
- Mix shredded cabbage and grated carrots in a large bowl.
- Pour sugar and vinegar into a two cup measuring cup.
- Stir to dissolve sugar.
- Add oil and enough mayonnaise to make all ingredients equal 1½ cups.
- Mix well.
- Add celery seed, parsley, salt, and pepper.
- Pour over cabbage and carrots.
- Chill.
I don't have an exact measurement for salt and pepper. I probably used ½ teaspoon of salt and ⅛-1/4 teaspoon of pepper.
To make this recipe even healthier you could make your own homemade mayonnaise or purchase organic mayonnaise.
I haven’t made my own mayo before but it is on my list of things to try. Have you made mayonnaise before?
