Hot and Tangy Coleslaw

My grandma made coleslaw so often she could do it while watching several grandchildren and also Young Doctor Malone. She did it all by hand too. No food processor. Just a big fat knife and an old cutting board. Such was multitasking in the 1950s.

I take the easy way out. The shredding disk is faster than I am and I can also use the slicing disk if I wanted thicker shreds.

Also, grandma always made the same recipe. I don’t. Sometimes I want spicy and sometimes I more vegetables. My kids don’t like mayonnaise as much as I do so sometimes I use a buttermilk dressing or a vinaigrette. In my kitchen there are never-ending variations and it’s all still coleslaw. Good now in the hot weather but we eat it all year.

Hot and Tangy Coleslaw

6 cups shredded cabbage

2 shredded carrots

2 shredded scallions

1/2 cup mayonnaise

1/2 cup plain yogurt

2 tablespoons honey

1-1/2 tablespoons cider vinegar

1 medium jalapeno, deseeded and finely chopped

1 teaspoon salt or to taste

freshly ground black pepper to taste

Toss the cabbage, carrots, and scallions in a large bowl. In another bowl mix the mayonnaise, yogurt, honey, cider vinegar, jalapeno pepper, salt and pepper. Pour over the vegetables and toss to distribute the dressing evenly. Let rest for at least 15 minutes. Toss again and serve. Best at room temperature or slightly chilled, not cold. Makes 8-10 servings

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