Cole Slaw

I honestly can't believe I haven't shared this recipe.

It's not because I make it a lot.

Matter of fact, I haven't made it in a very long time.

But it is a good stand-by for those Summer dinners.

I first got this recipe more than 10 years ago.

We were living in Oklahoma City and the Mr. and I packed up the two cherubs and we went on a weekend get-a-way to cook for a "mature" crowd who was having a retreat.

There were about 70 "mature" friends that spent the weekend at the lake.

The guys fished and golfed.

The girls shopped or golfed.

At night, everyone sat around laughing and playing games.

That's where I learned to play "Jokers!"

I've got the best Jokers board around, thanks to a very talented wood-worker friend!

As our friends golfed, fished, or shopped, the Mr. and I prepared the meals.

3 meals a day for the weekend.

One night we served cole slaw.

After we ate, one of the ladies said she had a great, and easy, recipe for cole slaw.

I've been making it this way ever since!

It's perfect because I prefer a vinegar base rather than mayonnaise.

The original recipe calls for the oil mixture to be doubled, but I think the 1/2 cup measurements makes for enough dressing.

Cole Slaw*

1 package cole slaw; 16 ounces
1/2 cup of vinegar
1/2 cup of oil
1/2 cup of sugar
1 1/2 tsp. celery seed
1 1/2 tsp. salt

In a large bowl, place the cole slaw.

Sprinkle the salt over the cabbage and toss.

In a glass container, mix the oil, sugar, and vinegar together.  Heat in the microwave until the mixture is boiling.  Stir to dissolve the sugar.

Stir in the celery seed and pour over the cole slaw mixture.

Toss to coat.

Refrigerate for an hour or so before serving.

*In my opinion, this is best eaten the day it is made.