(Hey, you – over there – go wash up!)
And, its summer. Coleslaw only runs a scant second behind potato salad for summer salads and picnic food. I used to think that coleslaw came in one variety. You know, the mayonaisse variety.
One of my favorites has been an Apple Cider Vinegar Slaw that is served at a little fish place that we frequent.
Then I saw a recipe of Christy Jordan’s from Southern Plate Magazine and I knew I had fallen deep in love.
This is a jazzy mustard and vinegary kinda slaw that I just know you will love.
I should name this the “Sandy Coleslaw”. She’s my cousin and she sings fabulous jazz standards with a jazz band. She’s pretty jazzy, too.
Check out my recent recipe for Jazzy Coleslaw. Made especially for those of you who don’t like mayo-type coleslaws.
You know who you are. . . . Kody.Son-In-Law Kody
I also love my vintage red Pyrex mixing bowl. I have the set. Thank you, Momma.
- 2 Tbsp Whole Grain Mustard
- 2 Tbsp White Distilled Vinegar
- 2 tsp Organic Raw Honey
- ¼ tsp Celery Seed
- ¼ tsp Fresh Ground Black Pepper
- Pink Himalayan Sea Salt, to taste
- 3 cups of grated Green Cabbage
- ¼ cup grated Purple Cabbage
- ¼ cup grated Carrots
- ¼ cup finely sliced Radishes
- 1 2" Spring Green Onion, white only
- Mix mustard, vinegar, honey, celery seed, pepper, and salt together in a large bowl.
- Add the rest of the ingredients to the bowl and toss until all of the slaw is coated. Place in a pretty serving dish and chill in the refrigerator for about an hour before serving.
Now, for a little relaxin’ with some jazz Louis Armstrong, or maybe some Dave Brubeck . . . yeah.
What A WONDERFUL World!!