my Mom, Triston, me. Jackson, and my Grandmother Lillian -Christmas 2007
If there was one thing to know about my grandmother, it was that she was an accomplished cook. Feeding nine children every day is no small feat, and from what I can remember, it was not just any kind of food. It bordered gourmet meals every. night. It was her passion in life and one of things most missed when she succumbed to Alzheimer's Disease, which she has battled now for 5 years.
My mom inherited many of her prized cookbooks, and found in one a handwritten recipe for a coleslaw dish. My mom didn't hesitate to make it and we found that it is, well....awesome. But, it's not a creamy kind of coleslaw you might serve with fried fish (although it would certainly go), but more of a light cabbage salad, a perfect accompaniment to any summer dish.
Anyway, I couldn't get enough of it and so I'd like to share....
Lillian's Coleslaw Salad
1 large head of cabbage, chopped
2 carrots, chopped
1 green pepper, chopped
1 tsp. salt
2 c. sugar
3/4 c. water
3/4 c. white vinegar
1 tsp. celery seed
1 tsp. dry mustard
After chopping vegetables, add salt and mix together in large bowl. Let sit in refrigerator for one hour, then drain excess water. Meanwhile, bring to boil last 5 ingredients until sugar dissolves, 2-3 minutes, and set aside. Pour liquid over vegetables and toss lightly to coat. You can eat right away, but tastes even better when chilled a couple of hours. Enjoy!