Coleslaw

We're going to move down here now and make our coleslaw

And I'm a little fussy about my coleslaw, I have to tell you. I always want to make sure that my cabbage has this dark green leaf on it

because that adds such pretty color. I can't stand to see coleslaw that's just solid white

It's just ugly. So we've got a nice head of cabbage, and we're going to cut it in two

See how your colors change? And we want to get every bit of that color in our bowl

So I'm gonna set it to the side, and I'm gonna go ahead and mix up our dressing now

And we're gonna do mayonnaise. This is a very simple dressing. I like my coleslaw a little on the sweet side, so we're gonna add some sugar

And I'm gonna put about a tablespoon of just white vinegar. If you use color, they'll actually change the color of your coleslaw

I'm gonna add a little lemon pepper, cuz the lemon just tarts it up a little bit

I going to add a little bit of Jane Crazy mixed up salt just a little I going to let this sit over here and let all those favors marry together All right So here we go I going to start by putting some carrots

So I'm going to put just a few in there. So we're just going to get those

ground up pretty good. And now I'm going to add my bell pepper. And I didn't add the bell pepper

and the carrots at the same time because this is softer. And it would just turn to a watery mush on us

See how much softer he is in a carrot. And you can see how our colors are already starting to come together for us

And then I'm going to take our green onions. I love these in it

Whoop. And I think that just right You can see our bell pepper is chopped but it not mush And I just going to take it and add it on to our dressing just like that

Doesn't that look good? Now for our cabbage. For my coleslaw, I like a lot of texture

So I'm gonna prepare my cabbage two different ways. I'm gonna have a variety in there

One half, I'm gonna cut into shreds. See how thin I've gotten that

And you'll need a good knife to do this with. And then we're gonna take his brother here

and we're gonna throw him over here. And I'm just gonna break up that green a little bit

And then I'm gonna just cut him into chunks. Just like that

And I cut out the core of the cabbage. And I love to nibble on this So that my snack And it a healthy snack too It good for you So keep very good control over your cut See how pretty that is And you may have a couple

of pieces like that, but that's all right. You can pull them out and get them in the next one. Pretty, pretty. And you can see all the different colored greens that the cabbage

has. And then we're just going to take our shredded cabbage and toss him into it. And

see how pretty that is, all the textures and all the colors. And then we're just going

to pour our dressing over it. My grandma Paul always said, now Paul Ann, don't salt your

coleslaw because the salt is going to pull the water out of the cabbage. But you see

I went over her and still put a little salt in. And you can just bowl this up and sprinkle

it with a little paprika and a few bell pepper rings and it's so pretty