Sunday, May 29, 2016

Colorful Coleslaw with Apples and Raisins

I filled a huge bucket with two heads of cabbage chopped fine one red and one green then I added chopped carrots celery and onions. I made a sauce with a quart of low fat buttermilk, ample Hellman's mayonnaise, regular mustard, wine vinegar, salt, sugar, black pepper and rooster hot sauce. Then I added apples and raisins and raw sunflower seeds. My original inspiration for coleslaw was from Marion Cunningham's Supper Book. I have made her recipe a million times. Later I learned about the magic of buttermilk and I have never stopped using it in my coleslaw.