I didn't whine. Instead I put my nose to the grindstone and tried to prepare a suitable cole slaw. I found this task challenging because with the exception of the Brookville Hotel's cole slaw, I've never been smitten by slaw.
I knew I wanted a vinegar-based slaw that was simple to prepare and didn't overwhelm the taste buds of the kids at Man Camp. After browsing my resources I adapted a recipe from Peace, Love, and Barbecue by Mike Mills. Since I didn't want to chop cabbage in the rain, I used a shredded slaw mix, and I omitted the onions, green pepper, and garlic in the original recipe.
(If you visit amazon.com, they have closeouts of Peace, Love, and Barbecue for $7.95. I'm eager to try the watermelon ice cream with chocolate seeds.)
Crunchy Cole Slaw
- 1 bag of prepared cole slaw
- 1 cup of cider vinegar
- 1 cup of sugar
- 1 tablespoon of vegetable oil
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of celery seed (This is the key ingredient to this slaw)
- Mix all the dressing ingredients.
- Place slaw mixture in a large mixing bowl. Pour about half the dressing over it and toss. If you need more dressing on the slaw, keep adding it until your satisfied with the consistency.
- Enjoy the slaw.
it's OK to be tart,
P.S. I found the following excerpt from Peace, Love, and Barbecue interesting:
Did you know you can freeze cole slaw? Simply boil the dressing and pour it over the cabbage. Let it cool and transfer to large freezer bags or covered plastic containers and freeze. Keep up to one month.Who knew? There's always something left to learn.