As I was searching through a booth at a local antique mall for something to call out my name, my eyes landed on a cookbook entitled, “Our Favorite Salads: Favorites from Home Economics Teachers.” The tag line in the corner said that it had over 2000 favorite recipes. Salads + Home Ec Teachers? You know that cookbook was heading home with me that day! Of course, what that tag line failed to mention was that 1750 of those favorite salads involve a gelatin of some sort. *chuckle* Nevertheless, I had some cabbage in the crisper that needed to be used and I searched the salad cookbook for a coleslaw. And those home ec teachers did not fail me. Sure enough, wedged in between the molded fruit salads and the congealed vegetable salads (ah…just cut to the chase…no need to fancy up the names of those salads for us…no Sirree), was a recipe for green coleslaw that is perfect to taking to a summer picnic since there isn’t any of that pesky food-poisoning inducing mayo to ruin the fun.
I didn’t have any fresh parsley on hand but the recipe said I could use 1/4 cup of dried flakes. Don’t believe them. It seemed like it was too much and The Mister was giving it the “side eye” until he saw me eating it and decided that I wasn’t trying to kill him with whatever that stuff was that was clinging to the cabbage in abundance. Next time I make it with dried parsley, I’ll probably only use a tablespoon or so of it.
- 2 cups finely shredded cabbage
- 1/2 cup chopped fresh parsley or dried parsley flakes to taste
- 1/2 cup chopped green onion
- 1/2 green pepper, chopped
- 1 teaspoon salt
- 2 Tablespoons olive oil
- 3 Tablespoons red wine vinegar
- 1/2 teaspoon celery seed
- 3 Tablespoons sugar
- Combine vegetables in a bowl. Whisk remaining ingredients together in a small bowl. Toss vegetables with dressing.
- The original recipe said to toss vegetables with dressing just before serving but we thought the coleslaw got better tasting the next day as the dressing and cabbage were able to mature and incorporate their flavors.