Coleslaw - ☺♥

This fairly common dish is something folks either know how to do well or not do well at all. I have had great coleslaw and awful coleslaw in restaurants and homes of friends and relatives. This creamy recipe is guaranteed by me to please you unless you are a vinegar and celery seed fanatic … I created it, with flexibility in mind.

Ingredients:

1 small to medium size head of cabbage

1½ cups of mayonnaise

½ cup of light cream

½ cup of sour cream

½ tsp. of sea salt

½ tsp. of black pepper

2½ tbsp. of fresh lemon juice

1 tbsp. of rice vinegar (or up to 1 tbsp. more if you want a more tart dressing)

3 tbsp. of sugar

Directions:

Mix the mayonnaise and cream and sour cream in a 3 quart bowl.

Add the sea salt, pepper, sugar, lemon juice and rice vinegar and mix thoroughly.

Shred the cabbage to the size pieces you prefer and gradually put them into the 3 quart bowl, with mixing.

Mix each addition of cabbage with the dressing until all pieces of cabbage are coated evenly.

Continue the shredding and mixing steps until all of the cabbage has been evenly coated with the dressing.

Transfer the coleslaw to a plastic storage container just large enough to hold the coleslaw and cover it.

Refrigerate the coleslaw for at least two hours. It is then ready to serve.

Note: Food items like coleslaw frequently taste better the day after they are made, as the flavors need time to blend, so you might want to prepare this recipe one day in advance of planned use. You can also adjust the seasoning the next day to optimize whatever taste you prefer ... sweet, salty, peppery or the tartness via lemon juice or vinegar.

Variations:

Some people like small amounts of grated carrot (1/3 cup) and/or drained crushed pineapple (1/3 cup) to be added to the above ingredients. Yet another variation is to add one teaspoon of celery seed to the above recipe.

Enjoy!