I am trying to eat a variety of healthy foods so that my breast milk will be somewhat flavored to my son. This will be easier to introduce foods, especially vegetables, into his diet when it comes time to eat solid foods.
I will post more recipes when I can actually find the time to cook! But until then my Aunt made some homemade down home “country” coleslaw that was simply to die for. I love being from the South!! I admit I am not a fan of everyone’s coleslaw but whatever my Aunt cooks I will eat.
I made this Fish Fry Friday slaw along with “Chuck Wagon” pineapple baked beans and fried whiting! Superb, excellent, just damn good! Below is the recipe for the coleslaw, trust me when I say and taste–you’ll love it!!
1/2 Head of Cabbage
White Distilled Vinegar
Sweet Salad Cubes
Mayonnaise (I prefer Duke’s)
Salt/Pepper to taste
**Recipe feeds 5
**So if you know the South the you know when recipes are passed down mouth to mouth they rarely if ever have amounts of ingredients so I will be guesstimating at best but everything was basically to taste.
1. Peel the outer green layers of the cabbage. Pull leaves away from the stem. Slice two big leaves and half a head of cabbage. I sliced mine thin. In a large bowl add the sliced cabbage and two handfuls of shredded carrots, more or less depending on how much you like carrots. You pretty much want two parts cabbage to one part carrots.
2. Next add two tablespoons of white distilled vinegar and half of a small jar of sweet salad cubes and two scoops of mayonnaise (about a cup) and a cup of raisins, more or less if you like sweet coleslaw.
3. Sprinkle Paprika sparingly and salt and pepper to taste.
4. Mix all ingredients together and allow it to sit so that the cabbage can soften and marinate. I like to leave mine overnight.
**** The opinions expressed on LCC are exactly that, MY two cents!!****