As I mentioned a while ago – in my Baking …. Basil and Cultivating …. Cabbage entry the Third Graders at our School were participating in the Burpee Cabbage Contest and I was lucky enough to score some cabbage seedlings.  Honestly, I’ve never grown cabbage before, I know they’re cooler weather crops and the way that my peppers and squash have been fairing the past few years – I was kind of nervous trying a new veggie.  But they were free – and I figured WHY NOT? The least it could get me would be a “I learned my lesson blog post”. The best thing it could get me was some delicious coleslaw.  Luckily for me and Nick’s belly we got the latter.

 

Susie’s Scrumptious Coleslaw Recipe

Ingredients:

1 head of green cabbage (chopped or finely shredded)

2 Medium sized carrots – finely shredded

1 cup of Mayo (our cabbage is so large – a cup works for me but you may want to use 3/4 cups for a regular sized head)

1/4 cup of Apple Cider Vinegar (great for soaking veggies to get pests off too)

2 tablespoons of sour cream

2 tablespoons of granulated sugar

2 tablespoons of red onion (finely chopped *cries*)

2 tablespoons of Dijon Mustard

2 pinches of Kosher Sea Salt

2 pinches of Caraway Seeds

Freshly ground pepper – to taste

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Cut cabbage in halves – being sure to discard core. Chop cabbage and shred carrots (I used a cheese grater) and combine in a large bowl.  I accidentally mixed the Mayo in with the cabbage and carrots – prematurely but it worked beautifully. In a separate bowl – combine other ingredients and whisk gently.  Then add liquid mixture to cabbage and carrot  bowl. Add additional salt and pepper to taste and chill.

 

**Please note – I am NOT a chef – by any means of the word.  However – this recipe does get the Nick Frost Stamp of Approval. AND he is, by far, the most critical food critic there is**