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- I love the looks of this next recipe.
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You know, it's spring, and summer is right here on us.
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So, we're doing a lot of cooking out and eating outside.
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Bobby and his family,
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Cloud found a used wrought iron table and chairs,
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on a little piece of their patio by the pool.
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And that's where they eat dinner every night.
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And I just love that.
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So, that makes me think of this wonderful vegetable slaw
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that I'm fixing to share with you.
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Now, I've got red bell pepper. I've got orange bell pepper.
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And this probably should have been sliced on a mandoline
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Well, hey, don't you look purdy.
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- [Michael] Thank you.
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- Your forehead is shining.
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He's going to get his head examined. I mean, his eyes.
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- I should have my head examined.
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- [Michael] You too, Eddie.
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- Oh, what? - [Michael] Eddie should too.
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- I think I should too.
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- [Eddie] I had my eye examine boss for you.
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- [Michael] Did you? - [Eddie] Yeah.
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- You did? You didn't tell me. And you're still here.
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- [Michael] Did they find me?
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- [Eddie] He looked deep into my eyes,
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and he said my eyes were getting better.
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- Really? - [Eddie] Yeah. Oh yeah.
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I bet you meet your head.
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- [Michael] Oh, well,
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that's one way of looking into the head, right?
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- All right, so, like I said, if we,
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if this had been done on a,
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one of those things, now I can't think of the name,
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I just said- - [Michael] Mandoline.
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- Mandoline. Thank you.
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I'll never, ever, ever again say you're good for nothing.
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- I'm so proud of him.
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You know what he did last night, Eddie?
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I have been asking him to,
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you know, you put handles on our pocket doors
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we kept having to call somebody to come get 'em,
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they'd come off of the track.
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So, last night he put handles on the rest of the doors
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and I was so proud and so happy.
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- [Eddie] Did you match my hands?
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- [Eddie] Because they,
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I mean, that's where I didn't finish for,
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they didn't have it in stock.
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- Well, you know what?
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I wouldn't have noticed if they had matched
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- [Michael] Buy different ambles, so.
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- but, on pocket doors,
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you know, they got that little bitty place
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and if you got any fingernails at all,
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you can't get it to slide.
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So, you wind up having to put your hands on it and slide,
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which gets it off track.
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And I think, what'd you pay $600
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to have that door put back on track?
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- [Michael] Yes. That's not what gets it off track.
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- [Michael] It's 25 years old that's got a little bit of it.
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- Well, when I was 25-
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- [Michael] And they're heavy doors.
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- [Paula] I know they're heavy.
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- Parking doors were cheap doors.
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- [Paula] Yeah. - Those aren't.
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- Aren't you slowing me down?
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'Cause I'm trying to make you lunch.
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Don't you want all this for lunch?
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- You don't want all those veggies?
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- [Eddie] Good for your eyes.
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- All right, I've got my vinegar.
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Tablespoon of salt, that's a lot of salt, and pepper.
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About a half a teaspoon of celery seed.
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Oh, that was the wrong side.
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My eyes are getting better too, Eddie.
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One tablespoon. That looks like a tablespoon.
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And a tablespoon of olive oil
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(utensils clattering)
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and little bit of mayonnaise.
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Now, I'm gonna mix this up first
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because, you know, that sugar, our dry ingredients,
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we need to give that a chance to dissolve.
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(utensils clattering)
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This is one of, one of those magazine,
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one of those recipes from my magazine.
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I think we ended 13 years, was it 13, Eddie?
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- [Eddie] I think so. - 14 or 15.
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- This, this December will be two years, I guess.
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I miss going in the grocery store and seeing my magazine.
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Phyllis Hoffman was such a dear, dear person.
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She was a chief editor and owner of Hoffman Media
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and we lost her a couple of years ago.
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So that was, that was sad. I miss talking to her.
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So anyway, I've mixed this up first.
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Now, I'm gonna get another bowl and go ahead
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and I'm gonna dig deep and get a bigger bowl.
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(utensils clattering)
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And I've got purple cabbage.
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The colors are incredible for this dish.
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And, you know, it's one of those things,
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if your husband won't eat a celery, then don't do it,
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And then my regular cabbage. And my grated carrots.
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I might have gotten a bigger bowl, Eddie. You know it.
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So, I'm gonna let that sit there and then I'll toss it.
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Come on parcel. Come on knife.
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and do nothing but sharpen knives, Eddie, you know it.
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'Cause that's bad when they don't humanly chop parley.
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(knife thumping and rattling)
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You could use dried parsley, but it's just not the same.
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I love the smell of fresh parsley.
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It smells very earthy to me.
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All right, so I'm gonna go ahead and put that in there.
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Give that another stir.
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You know what? Before I start adding this,
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I think I'm gonna get a bigger bowl.
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'Cause I smell disaster y'all.
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Okie-doke, I think this will work better.
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I like living life on the edge sometimes,
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but not all the time.
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I like it in that glass bowl,
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I'm gonna put it back in there
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'cause you can see all the colors and I like that.
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Look at those beautiful colors.
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All right, so I'm gonna put the dressing on it now
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and then I'll stick it in the refrigerator
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until Michael feels like he can eat some vegetables.
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And it may take me a while to get some, something,
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some of this thinning, but I'm gonna try.
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All right, it's time to taste our beautiful vegetable slaw.
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And we still got a lot of dressing down there on the bottom.
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So, you can just take it outta the refrigerator
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and stir it around until you ready to serve it, okay?
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Let's see. Let's see what we got.
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You know, I love so much sharing recipes with y'all,
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and I do hope that you'll use that recipe
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as a starting point for you.
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And then you make it your own.
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Add something that you really like,
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take out something you don't like.
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This is so good and so different
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from the coleslaw that I usually make for my family.
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So, sometimes it's fun to just switch about.
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Love that vinegar taste.
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So y'all, try it when you're doing a cookout
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and the weather starts to get hot,
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this and a bite of chicken and some bread,
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you in business, sister.
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So, remember this when your next cookout.
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And until then I send y'all loving best dishes.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
