Recipe of the Month

I never did figure out who brought that heavenly cole slaw to the 3rd Anniversary...Seems like everyone there liked it and wanted the recipe!  Well, I did find out that they called it California Cole Slaw, and I found quite a few recipes.  The most popular is the one displayed here.  I have tried it, and I don't think you'll be disappointed!

California Cole Slaw

Ingredients

1 small head cabbage, shredded
1 small white onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 small carrot, shredded
1/2 cup cider or white vinegar
3 tablespoons white sugar (for diabetics try Stevia drops to sweeten)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup vegetable oil

(For a more colourful salad use mixture of green and red cabbage)

Directions

In a large salad bowl, place the cabbage, onion, green bell pepper, red bell pepper and carrot. Combine the vinegar, sugar, salt, pepper and vegetable oil in the bowl with the vegetables. Toss the mixture until the vegetables are fully coated with the marinade.

Makes 6 cups

" A sweet summer slaw filled with fresh vegetables. It tastes even better the second day after the vegetables have soaked in the marinade. "

Refrigerate the Cole Slaw for a minimum of 2 hours before serving - the longer the Cole Slaw is in refrigerator, the better the Cole Slaw becomes.

This sweet and tangy slaw must be made a day in advance and can last in the refrigerator for a week or two. Since it does not use any mayonnaise or buttermilk, it is perfect to bring to an outdoor or indoor feast.

Yield: 8 servings.