My mother picked up this recipe in Pennsylvania, and as long as I can remember, there was always a "bucket" of slaw in the refrigerator. Now I have an old stoneware butter crock in my refrigerator filled with the same!
I first made this unusual salad for my husband's lunch. It takes just 5-10 minutes to put together from start to finish. The crunchy blend of ingredients has a nice zip! --Betty Kleberger of Florissant, Missouri
Served with rolls or homemade bread, this slaw's hearty enough to be a main course, it's also a great side dish—my family especially likes it accompanying steak and corn on the cob. It tastes good with ribs besides.
Even people who don't enjoy cabbage like it prepared this way. (I know...my husband, Glen, is one of them!) The honey's sweetness helps with that.
Glen works for our local police department, and I work for the fire department. We have a pair of sons, 19 and 6, and a daughter who's 4.
My grandmother taught me how to make the dressing for this coleslaw when I was very young. It's not too tart and not too sweet. Sometimes I make 8 gallon jars a week at the restaurant where I work! It gets lots of compliments.
-Denise Elder, Hanover, Ontario
The fresh flavor and crunchy texture of garden vegetables star in this tart colorful coleslaw. Lightly dressed with vinegar and oil, it's a refreshing summer salad. My mom fixed it often when I was growing up...and it continues to be requested often.
— Pat Cole
"Coleslaw is one of my husband's favorite side dishes," says Shirley Glaab from Hattiesburg, Mississippi. "We love this version because it's not as sweet as other slaws, but it's very colorful and the ingredients always make our mouths water."
Classic Creamy Coleslaw was served with fried chicken for years at an auction near Martha Artyomenko's Beaver Bay, Minnesota home. "When the lady who made this tasty salad move, I contacted her to get the recipe," Martha explains." My friends and I often take this coleslaw to weddings (like the one in the photo above) and other gatherings."
A hint of mustard in the vinaigrette-style dressing sparks the flavor in this change-of-pace coleslaw. Fruit and cauliflower are unexpected surprises in the cabbage mixture, but the flavors blend beautifully.