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it's summertime y'all and it's time to
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do a lot of eating out of doors around
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or in the water at the lake in the ocean
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or a little plastic pool out in your
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backyard just to keep cool
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you know it's just that time of year so
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i'm going to share with y'all
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a coleslaw recipe now i used to be real
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about how i did my cabbage
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because i think that has so much to do
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coleslaw tastes well i don't grate my
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cabbage anymore y'all because you can
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buy this already grated cabbage
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at the grocery store and i like to mix
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mine this is the angel hair that's
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real shredded it's just like angel hair
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and then this one is a coarser cut
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and it's got the purple cabbage in it
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and a little bit of carrot
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two so this particular recipe calls for
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of cabbage so it's not gonna take the
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whole sack we're just gonna try to do
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what would be a half a head of cabbage
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and who knows some cabbage heads are
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so maybe this is it i think i might add
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another little handful of the coarser
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i just like having those colors
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all right that was some of the core so
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and i'm going to put some carrots in
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there maybe not all of them
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i'll put them over in here
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i don't like a whole bunch of carrots
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just enough to kind of color it up
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okay so i'm gonna mix all of our
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and then toss our cabbage in that
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and that's um bell pepper
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it's been diced a little on the um
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because some people may not
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may not like bell pepper so if you do it
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small enough they'll never know
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right all right now i'm gonna add a
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tablespoon of white vinegar
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i'm gonna add how much sugar was that
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somebody must be coming to visit
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all right so i'm gonna mix that together
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because it's going to take a minute for
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to uh to melt in there
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all right i've got one spring onion
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or some people call them
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you know it's the green it's the onion
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got the white end and the green top
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all right i'm gonna add what you need
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oh okay good and we're going to add some
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minced fresh parsley because
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the parsley just you know really brings
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up oh there's another piece of the
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core of that cabbage see sometimes you
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have to pick things out
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like that out all right
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and then i'm gonna add i think it's a
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um is that right theresa she does such a
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great job of putting this thing together
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is it a teaspoon a fourth a teaspoon of
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so this looks like a little bit more but
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that's all right it's going in there
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and not hurt it all right
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and the last thing we're going to add is
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all right let's see a half a teaspoon
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to me this is so good in cold dishes
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all right so what's in silly softball
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oh my gosh it's a secret
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if i told you i'd have to kill you
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no i'm kidding her i'm kidding her
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it's salt garlic spices dehydrated
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a mustard flour and spice extract
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but to me this is just especially good
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in chicken salad shrimp salad you know
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so that's what we're using
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all right now that sugar has already
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hmm oh that is so good come stick your
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it is so good we don't need comments
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oh well i mean get you a spoon you don't
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have to really stick your finger in it
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but this is so so tasty
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pour that over our cabbage
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kind of toss it together you know at
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first you may not think you've got
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um wet ingredients for your cabbage
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but it's amazing after it sits for a
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you'll come back and say oh darn i put
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too much mayonnaise or too much whatever
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the liquid is you're using
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so that's it well i found another
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and do you know one of my favorite
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things ways to eat this coleslaw
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is a slaw dog a hot dog
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i do love me a slow dog
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that's what we lived on father when i
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anybody out there from albany georgia
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we used to go the brazier and the arctic
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bear and get those slow dogs
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and we ate so very little back then
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you know but when we would eat it'd be
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a slow dog why were you eating because
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a couple of cheesecrackers and we're
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and put some on your plate and put some
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it'd be a good day loving best dishes
