AJAX BELL

Author of the Queen City Boys books

coleslaw

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I just went to make my fancy lunch of crackers and cheese and got totally distracted from that task and ended up making coleslaw too.  This is only my second foray into homemade coleslaw dressing.  Although I suspect I am one of like 6 people in the world that actually really likes coleslaw, for some reason I want to perfect this.  I guess so I can grow up to be the little old lady who everyone says makes the best slaw?  Who knows. But this second try is actually quite good.  The first try was tolerably good, but too sweet and no better than what you can buy at the store.  I will keep trying, but if you are interested here is what I did (measurements are guesses as I mostly just throw stuff in a bowl)

4 tbl mayonnaise
1 tbl dill pickle juice
1 tbl vinegar (I used red wine, I suspect apple cider would be better, but I didn’t have any)
2 tbl honey (dark, local wildflower)
pinch salt
pinch black pepper
pinch celery seed

Tastes best if you let it sit in the fridge for an hour or so. Also it’s the celery seed that really makes it taste right.  I don’t know why.  I don’t even know what else you’d use celery seed for.  This is good for about two to three cups of shredded cabbage and carrots.  Don’t put raisins in your slaw, it’s just wrong.

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