Coleslaw With Lemon
Here in Minnesota we are in the middle of summer picnic and family reunion season. A great vegetarian salad to serve your family and friends or bring to any potluck is coleslaw. Coleslaw goes great with just about any barbequed meat entrée or side dish.
This coleslaw recipe is my favorite. It is different than most coleslaw, because of its tangy lemon flavored dressing. Always use fresh lemons in this dressing. If you don’t have fresh cabbage growing in your garden, the farmer’s markets are in full swing. Support your local growers and pay them a visit. If you are in a hurry this recipe works well by buying several bags of prepared fresh cabbage mix.
The recipe is from the cookbook Church Socials, by Barbara Greenman and was submitted by Carol Nase, Trinity Evangelical Lutheran Church, Lansdale, Pennsylvania.
Coleslaw from Smokey’s
3 small heads cabbage, chopped (about 18 cups) or 4 bags of prepared coleslaw cabbage mix
1 ½ cups shredded carrots
1 large onion, minced
1 cup plus 2 tablespoons sugar
1 tablespoon celery seed
1 teaspoon salt
¼ teaspoon pepper
3 cups mayonnaise
1 ½ cups fresh lemon juice
Combine cabbage, carrots, onion in a large bowl.
To make dressing combine sugar, celery seed, salt, pepper and mayonnaise. Gradually whisk in lemon juice. Pour dressing over chopped cabbage mixture and toss until well coated.
Cover and refrigerate at least 4 hours and up to 24 hours before serving. Makes 24 cups.