Coleslaw

On cold January days, that we really miss the garden. Buying produce from the store is just not the same. But you have to make do with what we have. This week I made some coleslaw which was enjoyable and reminiscent of when we harvested our over-sized cabbage head this last summer. We made several different dishes with the one head of cabbage and still gave some of it away as we couldn't use it up fast enough. So I  thought to share this great recipe with you.

Coleslaw

1 head of cabbage cut up finely

2 tablespoons diced onion

1 carrot grated

2/3 cup miracle whip

3 tablespoons vegetable oil

1/2 cup sugar

1 tablespoon white vinegar

1/4 teaspoon salt

Mix together the cabbage, onion and carrot in a bowl. In a separate bowl, mix together the rest of the ingredients and blend well. Then pour over the coleslaw and mix well. Then refrigerate for a few hours for best results. Coleslaw is one of those dishes (like potato salad) that taste better if given some time for the tastes to blend. So I think it is important to make it a few hours ahead of time. Enjoy!

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