Well, the summer is going along swimmingly here at our little slice of paradise. It’s hot and sunny (as most of you know that’s my favorite kind of weather), my summer projects are slowly but surely getting finished, and last night for Sunday Supper we had a rollicking good time. By the end of the evening we counted fifteen people had stopped by to eat or chat or play.
Appetizers weren’t fancy – a huge cheese plate, some grapes, tasty tuna fish on crackers. I always do a couple of salads, and the caesar with homemade croutons along with a pasta caprese were both yummy. Excellent Husband Don expanded his meat grilling with some big ‘ol bone-in, skin-on chicken breasts and drumsticks. For a guy who’s been a vegetarian for over thirty years, and who really just started cooking meat again this year, his efforts at the grill are bringing him rave reviews. We closed out the meal with two lemon pies my mom made – one meringue, one ice box. Needless to say there were no leftovers on the pies.
As I was pulling out my recipe binders, I realized I had forgotten to send my aunt (who was here from South Carolina for last weekend’s Sunday Supper) the awesome coleslaw recipe I made when they were here. It is awesome for two reasons – it’s really, really good and it’s a Paula Deen recipe without a vat of mayonnaise in it. You didn’t think she could do that, did ya?
I’ve found that those who swear they don’t like coleslaw (and what is wrong with you people anyway?) will take a taste and then load their plate up.
Paula’s original recipe can be found here at the Food Network website.
But I’ve made a few minor changes (like I have time to shred cabbage…) so here’s my version:
Joan’s adaptation of Paula Deen’s Coleslaw
- 1 bag shredded cabbage/coleslaw mix
- 1/2 cup sliced almonds, toasted
- 1 1/2 cups Craisins
- 1/2 cup celery
- 1/4 cup chopped green onions, white and green parts
- 1/2 cup red bell pepper
- 1/2 cup grated carrots (if it isn’t in the coleslaw mix)
- 1/2 cup mayonnaise
- 1 tablespoon sweet pickle relish
- 1 tablespoon honey mustard
- 1 tablespoon honey
- Salt and pepper to taste
Mix all the veggies together in a pretty bowl and put it in the fridge. Mix the dressing together, stick it in the fridge too. (Coleslaw just tastes better ice cold.) Right before serving, put the dressing on the veggies and combine. Serve! Ta da!
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