I am often asked to bring coleslaw to a gathering. And I just realized why that is. Because I make coleslaw that has flavor.

I can’t tell you how many times when I am dining in a restaurant, I order a meal that comes with coleslaw. And either there is no dressing to speak of on the cabbage, or the dressing is so flavorless that it can’t even be detected. And I always wonder to myself, “what in the heck is so hard about making a tasty coleslaw”? The basic ingredients for coleslaw are simple and the dressing is easy to make. So, what’s the problem?

Now granted, not everyone likes coleslaw. My husband included. But he will usually take a bite or two and not complain. But given the choice, he would probably never let coleslaw cross his lips. But I don’t give him any choice because I happen to love coleslaw. So, I make it every so often. And if he doesn’t want to leave the table unsatiated, he has figured out that he might as well put some of this salad filled with cruciferous veggies on his plate. (It’s called – grin and bear it!)

But for me, it’s pure pleasure when the coleslaw is good.

Now the dressing for this coleslaw is not sweet. It has a teaspoon of honey in the dressing, more for the flavor than for the sweetness it provides. But I have other coleslaw recipes on this site that include sugar, if that is the type of coleslaw you prefer. Me, I like them all. Not every day. But often enough to keep Mr. C. a little nervous! (If only he could learn to love cabbage. But at his ripe old age, that just isn’t going to happen. Just like asking me to eat a parsnip or rutabaga. Haven’t let one pass my lips since I was a child and intend to keep it that way. Thank you very much!)

So, all I ask is that you give homemade coleslaw a try. It’s inexpensive to make. It’s crunchy. (And who doesn’t appreciate crunchy food.) And relatively healthy. And it can be made ahead. (Bonus points for that!)

Well, the sun is shining here in northwestern Washington. There is a bit of a cloud cover over the Cascade Mountains, so not all the snowy peaks are in view. But that’s OK. All of them will eventually grace us with their beauty when they are darn good and ready to do so!

In the meantime, flowering shrubs and other plants in our yard are perfuming the air and showing off their colorful blossoms. And a wide variety of birds seem to be happy spending time in our neighborhood. First, they visit Mark and Vicki’s back deck for a bit of sustenance. Then they come to our front yard for a peck or two of suet cake. Then it’s off they fly to one of our fountains for a quick bath and some liquid refreshment. Then it’s time to start over in Mark and Vicki’s yard. (Not a bad life when you think about it!)

May you too enjoy all the wonders our incredible planet has to offer.

Peace and love to all.

4-5 c. finely shredded cabbage (I use a combination of red and green cabbage)

1 lg. carrot, grated

1 stalk celery, finely diced (include the leaves)

½ c. mayonnaise

1 T. apple cider vinegar

1 T. Dijon mustard

1 tsp. honey, opt.

½ tsp celery seeds

½ tsp. kosher salt

fresh ground black pepper  

Place the shredded cabbage, carrot, and celery in a large bowl and toss to mix.

In a separate bowl, whisk the mayonnaise, vinegar, mustard, honey, celery seeds, salt, and pepper together.   

Pour some of the dressing over the veggies and mix together. If the coleslaw seems dry, add a little more of the dressing. Taste and adjust seasoning.