Tangy Coleslaw (Cabbage Salad); Menu of the week

This is the very best coleslaw. It's light, crisp, crunchy and keeps well.

I posted this recipe a few years ago - but, it's the beginning of summer and in case you missed it the first time, here it is again.

When I was in high school, I worked at the local restaurant (it was a small

town, there was only one).

The owner made the best coleslaw!

Everyone raved about it and everyone wanted the recipe.

It was a

secret.

She made the dressing in big batches, once a week and no

one was allowed to watch too closely.

She sold the restaurant,

retired and moved away, taking her coleslaw dressing with her.

Or

so I thought.

After we kids were grown and gone, my mother had

worked, a few mornings a week, at that same restaurant.

Turns out my

mother managed to snag the recipe at some point.

Maybe she was

entrusted with it when the owner was gone during the summer; maybe she

just watched and learned. She doesn't remember. She never made the dressing as the recipe makes 8 quarts.

I found it the other day, in her old box of

recipes that now sits in my kitchen.

I reduced it...

Slightly

Tangy Coleslaw (Cabbage Salad)

3 cups

shredded cabbage

1/2 red or orange pepper

Tangy Coleslaw

is dissolved and the dressing is very thick and clear. It takes a bit of work, but once together properly it won't 'break'.

The cabbage stays wonderfully crunchy with this dressing and will keep

several days.... If you don't stand in the fridge with a fork...

In

addition

to

this,

for

the

week of May 28 we have Barbecued Chicken with home-made Barbecue Sauce, Grilled Salmon, American Potato Salad, Orientla Chicken and Cabbage Salad, Asparagus with Yogurt Sauce, and more....

Thyme for Cooking

is a Weekly Menu Planning Service focusing on healthy, seasonal foods.

Join

now and try it free for 2 weeks - the menu, complete recipes

with meal preparation instructions,

and shopping list is available each Thursday. (Reverse

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