Not that I wouldn’t, at any given time, wrestle a crocodile in a bad mood for cheesecake, mind you.
Over the years, I’ve played and tinkered with coleslaw recipes – adding this, adding that, leaving this out, leaving that out… you know, tinkered. In the end, the one that remains my favorite is the simplest.
I, for personal reasons I can’t even begin to explain, prefer my coleslaw coarsely chopped as opposed to shredded. I know. Weird, right? But, there you have it. Maybe it’s because I like it crunchy and snappy. I grate my carrots, but finely chop the cabbage and green bell pepper.
My husband teases me about the amount of time it takes for me to make a batch of coleslaw, but I’m never more relaxed and at peace with life than when I’m cooking, so it’s all good.
After you’ve poured the cooled mixture over your vegetables, whatever you do, don’t pour out what you think to be “excess” liquid – that’s where the flavor lives.
- 1 Head Cabbage (grated or finely chopped)
- 2 Carrots (grated)
- 1 Green Bell Pepper (finely chopped)
- 1-1/4 Cups Sugar
- 2/3 Cup White Wine Vinegar
- 2/3 Cup Vegetable Oil
- 1/2 tsp Celery Seed
- 1 tsp Salt
- Combine prepared vegetables.
- Bring sugar, oil, vinegar, salt, and celery seed to a boil in a saucepan. Cool.
- Pour sweet mixture over vegetables and combine well.