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“Cooking from the Garden” – Aunt Becky’s cole slaw

This year, grandson Will came home with a teeny cabbage sprout from Bonnie Plants. Bonnie Plants has a program throughout the U.S., giving 3rd  graders a cabbage plant to grow. At the end of the season, their teacher sends a photo of the class’ best plant as a state entry. The prize is $1000 scholarship for the winner in each state. Will is taking care of his cabbage in my garden, and so far, his  Bonnie cabbage is larger than all of mine. This is a fun and educational way to get kids interested in gardening and eating healthy. It’s also the time of year I start getting requests for the cole slaws made in local delis, and a reader favorite is Thriftway’s slaw recipe. It was given to me by a reader several years ago, and it remains in my recipe “hall of fame”.  After Will sends his cabbage photo in, I’m going to teach him to make stuffed cabbage rolls and Aunt Becky’s slaw.

Aunt Becky’s (Thriftway) cole slaw

Depending upon how much cabbage you have, you may not need all of the dressing. Add and taste as you go along. Remember, the salad should be dressed, not drowned! The dressing keeps well, covered for a week or so in the frig and is delicious on a simple salad of leaf lettuce & sliced tomatoes.

1 head cabbage, shredded

1 carrot, shredded

2 tablespoons sugar or equivalent substitute

1 cup each: Hellman’s mayonnaise and Marzetti slaw dressing

Celery seed, salt and pepper to taste

Mix cabbage and carrot. Blend sugar, mayo, dressing & seasonings. Pour over cabbage mixture and stir to mix.

Tip from Rita’s kitchen:

Use a bag of cole slaw mix instead of the cabbage and carrot.



Will watering his cabbage

Will watering his cabbage

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