Homemade Coleslaw
Mike grew two cabbages this year. They were so delicious! I made this fancy colorful cole slaw.
It couldn’t have been easier. One secret was using 1/2 yogurt and 1/2 mayonnaise. Not only did it cut calories and cholesterol but it tasted amazing. Mike said since I waited a little longer to harvest the cabbages they were spicier. I don’t know about that but they were tasty. MMMM.
Here’s my recipe:
2 heads of green cabbage
juice of one lemon
a half dozen carrots
a large wooden spoonful of mayonnaise
a couple of spoonfuls of honey yogurt
celery seed
2 tblspns turbinado sugar
a bag of craisins
walnuts – several handfuls crumbled walnut meats
I shredded the cabbage in my food processor using the slicer blade, and tossed it with the lemon juice. I shredded the carrots with the cheese grater blade. I mixed these together in a bowl. In another large bowl I mixed the mayonnaise, yogurt, and celery seed and sugar. I slowly added handfuls of cabbage at a time mixing in some carrots and tossing the ingredients with the dressing. I added the craisins and the walnuts. I like my walnuts on the large size so I usually just break them with my fingers. Toss everything together in a large bowl and let marinate overnight for best taste.
I feel so blessed to get to enjoy such yummy organic vegetables grown in what I call our organic oasis.
What is one of your favorite recipes from your garden?
About the author, Jackie Marie
I'm an artist and educator. I live at the "Organic Oasis" with my husband Mike where we practice earth friendly techniques in our garden nestled in the mountains of Montana.