farmhouse apple slaw from taste of home

  • 4 cups shredded cabbage
  • 1 large apple, chopped
  • 3/4 cup raisins
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 1/4 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 tablespoon sugar
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • In a serving bowl, combine the cabbage, apple, raisins, celery and onion. In a small bowl, combine the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 30 minutes.

Test Kitchen tipsIf you’re in a rush, use prepared coleslaw mix.The apple and raisins add a natural sweetness, so there’s only a small amount of added sugar.

Liberté Cocktail



3 ounces Lillet Blanc
1 ounce Hendrick’s gin (I substituted a gin I had on hand, which worked quite well with this recipe because of its citrus-y notes)
2 dashes Fee Brothers orange bitters (I used Regan’s)
garnish: orange peel

Stir ingredients together with ice and strain into a cocktail glass. Garnish with a thin slice of orange peel, to release its essential oils.  makes one cocktail

Ridiculously Easy Southwestern Coleslaw















1/2 medium cabbage
2 carrots
1-2 hot chile peppers, thinly sliced or chopped
5-6 tablespoons salsa verde
1 1/2 tablespoons lime juice
2 tablespoons vegan mayo or lite silken tofu
1/2 teaspoon agave nectar (or other sweetener)
1/4 teaspoon cumin

salt to taste

  1. Remove and discard the core of the cabbage, and cut cabbage in half. Use a food processor fitted with a shredding disk to shred the cabbage and carrots. Place in a serving bowl along with the sliced chile pepper.
  2. Whisk all remaining ingredients together until smooth. (If you’re using silken tofu, you may need to blend it in a small blender or food processor.) Add the dressing to the cabbage and mix well. Add salt to taste. Cover and allow to marinate in the refrigerator for at least an hour. Check seasonings before serving and add more salsa, lime juice, cumin, or salt if necessary.

Coleslaw – Old South Slaw Dressing

2 tablespoons salad oil
3 tablespoons apple cider vinegar
2.5 tablespoons sugar
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed garlic
1 tsp celery seed

It is a sweet sour mix. If you like the tart, sweet taste on your slaw, you’ll love this. Nice thing about it is that you can’t “over extend” this dressing. If you apply too much, it does’t just stick to everything and make it too wet as does a creamy dressing. It just drains down to the bottom. It will keep a couple of days or more on the slaw before crispness is gone. Don’t let the simplicity fool you. I’ve always said some of the best cooking comes from simple recipes. This is one of them. Just takes a couple of minutes to fix. Also, don’t let the looks of it fool you. Just try it and let me know what you think.

Mix well and pour over slaw. This is a small recipe and makes enough for a package of slaw.