I grew up going to church picnics and social potlucks with good stories, big smiles, bluegrass music and true frienships. The kind that will open their home and heart to you in need. The kinship ran deep. Every once in a while I find myself blessed with a glimpse of that social love and flavors. My sweet friend Melissa came to a supper at my house bringing a big bowl of hommade slaw. Not just regular slaw but one that well deseved the southern drawl… mmm slaaaawww. And she sings like and angel… but thats another story. I begged for her recipe after woofing two bowls and bless her for the ” little bit of this and some of that and it just looks right! ” recipe. Only the best are eye ball recipes. Her measurement are sized for a army where Ived tried to work it out for a meal for four. Give it a try… its really fine. As well as Melissa. ❤️
- 1/2 head cabbage ( three good cups) thinly sliced or shreadded
- 1/4 cup 2 percent-whole milk
- Tablespoon and 1/2 of apple cidervinegar
- 1/2 -3/4 cup cup mayonaise
- 1/2 tsp celery seed
- 2 Tbs sugar
- S and P to taste
- Shreaded carrot (optional)
- Thin sliced green spring onion (optional)
Mix vinegar and milk in a small glass bowl and set aside.
Shred cabbage and carrots (optional) thin sliced green onion is good too.
Milk and vinegar will thicken after about 10 minutes. Mix sugar and mayonaise in med bowl with celery seed. Slowly add milk mixture to mayo to wanted consistancy. Pour over cabbage and salt and pepper to taste. Use as much dressing as you want you slaw to be moist. Yum!!!
I love good Slaaawww over a hot bowl of pinto beans or chili dawgs. Pulled pork sandwich carolinastyle always has slaw.