It’s the 4th of July and that means it is time for one of the best parades in the area – thanks Corrales MainStreet – and later in the day to fire up the grill and get cooking! For a lot of people, hot dogs and hamburgers are the fare of the day. They’re fast, they’re traditional and they can feed a crowd quickly and without breaking the bank. As it is just the two of us we have decided on a more ambitious menu. We are having baby back ribs, corn muffins with jalapeno and cheese and Louisiana Cole Slaw.
My husband LOVES my Louisiana Cole Slaw (don’t ask me why it is called Louisiana ColeSlaw, maybe because I first had it at a cooking class that featured Jambalaya and they wanted to tie everything together.) Usually, when I make Cole Slaw I slice up some cabbage and dress it with Cole Slaw dressing. Nothing fancy. My Louisiana Cole Slaw has a few more ingredients and if your really ambitious, homemade dressing. Because it is hot and I make enough to for more than one meal I am using commercial dressing. Not taking any chances with raw eggs! I’ve made this recipe numerous times for block parties and larger gatherings. It is a big favorite with the men.
Louisiana Cole Slaw 4 generous servings
- 1/4 head of green cabbage ( or a mix of red and green)
- 2 medium carrots, peeled and grated
- 1 large apple, peeled, cored an diced
- 1/2 cup raisins
- Cole Slaw dressing to taste
Slice the cabbage into 1/4 inch slices. Stack the sliced and dice the cabbage. Place in a bowl. Grate the carrots on the large hole side of a box grater. Add to the cabbage in the bowl. Slice the apple, stack the slices and dice. Add to the bowl. Add the raisins and dressing to taste. Mix well and refrigerate for at least two hours so the flavors can meld. And yes, it tastes just as good – maybe better – the next day!
And Happy 11th Birthday to our rescued Rhodesian Ridgeback Boz. Party on B Man!