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Sweet, tangy coleslaw is a nice surprise
Submitted by Brenda Hawkins, Golden Gate
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I first tried Aunt Millie’s Country Coleslaw during a visit to Birmingham, Ala., way back when I was still in high school. It impressed me so much I actually wrote her a thank-you note and asked for the recipe!
Sadly, Aunt Millie, who nurtured three children and numerous grandchildren, passed away last week, after fighting the hard fight to remain with us.
So, in her memory, I share, for the first time ever, her totally awesome Country Coleslaw recipe.
Over the years, I have learned some tricks to its preparation. First, texture is everything; you can buy commercially shredded cabbage, but hand-chopping is much preferred. Same with the cheese – cubed is light years better than grated. Second, it’s always best to make this dish a day ahead to marinate the flavors thoroughly. Third, if you’re on a diet, you can substitute artificial sweetener. Finally, don’t add the cheese until right before you’re ready to serve.
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Country Coleslaw
INGREDIENTS
4 C chopped cabbage
1 12 oz. can whole kernel corn with diced peppers, drained
½ C chopped onion
¼ C cubed sharp cheddar cheese
Creamy Coleslaw
Dressing
1 C mayonnaise
2 T sugar
2 T red wine vinegar
4 t mustard
½ t celery seed
Blend dressing ingredients thoroughly. Stir in cabbage, corn, onion and toss.
Refrigerate overnight. Top with cheddar cubes.
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