I'll have to make this recap of the past few days quick: Wednesday night we had cole slaw and hot dogs (I had mine with the best hot dog mustard ever: Kosciusko spicy brown), "Bob" had his with Dijon mustard and ketchup.
More cole slaw and ketchup was had last night. I had just the cole slaw and Bob had the last bit o' turkey meatloaf with a smattering of ketchup. Bob's cole slaw recipe was excellent. And with the red onion and carrots, quite colorful too. Though we finished the first batch, there's still sliced onions and cabbage, and shredded carrots in the fridge ready to go for a second batch. We're debating dressing it differently. Perhaps with a mainly vinegar-based dressing.
Colorful Cole Slaw
Serves 6
1/2 head cabbage
2 carrots
1 red onion sliced
1/4 c. white wine vinegar
1/2 C. Hellman's low-fat (or is it reduced?) mayonnaise
2 pinches of Kosher salt
Freshly ground black pepper
2 teaspoons sugar
Directions
Slice as thin as possible the head of cabbage and red onion. Grate the two carrots. Combine all ingredients in a large bowl. Season to taste.
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