I was asked to make coleslaw for a dinner this last week for a large group of people at church. I think they were expecting bagged coleslaw and bottled sauce…that would have been the easiest, but I just couldn’t bring myself to do that so I decided to make my favorite recipe and hoped they would like it.
My family prefers basic, no frills, packaged food without any “extra” stuff. As a result, when I prepare foods from scratch at home, it is not always enjoyed or appreciated. (Which means, I make separate meals for everyone because I like fresh, organic foods.) Similarly, I wasn’t sure what this crowd of folks would like, but being one who tends to color outside of the lines anyway, I thought I’d give it a shot.
Pretending like nothing was out of the ordinary, I didn’t say anything to anyone, set the bowl on the table, and hoped the evening would go without a hitch.
The result? It was a huge hit! (Whew)
Of course, everyone wanted the recipe, so here it is:
RED, WHITE, AND BLUE COLESLAW
(in case you can’t read the graphic, I have typed the recipe below)
- Approx 6 cups green and red cabbage mixed (total. not each!)
- 1 small red onion
- 6 strips of crisp bacon, chopped
- 1/2 cup dried blueberries
- 1/2 cup mayo
- 2 Tbl apple cider vinegar
- 1 tbl. sugar
- 1/2 toasted chopped pecans
- Salt and pepper
Mix everything together and refrigerate 1-4 hours.