coLeSLaW!

Cabbage; for many years I was afraid of it. I'm not exactly sure why, perhaps because -it looked waxy, -smelled funny, and reminded me of brussel sprouts (YUK). - So when KFC found its way to our dinner table I carefully avoided the coleslaw. When the purple slivers of cabbage found their way into my salad I expertly plucked them from the ranch dressing and slid them to the side. But, how could something that inspired such cute dolls be all bad? One fine day, one fine Saint Patrick's day to be exact I took the plunge and tried some. To my shock, I discovered there really wasn't anything to be afraid of and cabbage wasn't as bad as I thought it would be.......dare I even say, it was tasty? .........Yes I do. I started venturing into the world of cabbage -great and small. I found it is -oh so delicious in many Asian dishes, but still I didn't like coleslaw. It was too vinegary (is that a word?) and bitter. -While following the rule I have for my children (which is; you have to have at least one bite of everything served to you for dinner and finish all of one thing)-I have tried coleslaw of all different shapes and flavors. It so happened that one glorious, windy day on the Oregon Coast I stumbled upon a coleslaw that was TASTY. It was crunchy, creamy, sweet, and just the right amount of tangy. I was so pleased with my new discovery that now I have to have some every time we visit Brookings. This weekend I wanted so very badly to have some Brookings Coleslaw, when lo-and-behold, while going through my Family Circle magazine, there was a page dedicated to cabbage and a recipe for COLESLAW. -Destiny had spoken and I listened. I tweaked the recipe a bit and now I have a new favorite coleslaw and I don't have to drive hours and hours to get it.....just minutes and minutes to get the ingredients. So here you go. I'm not going to take credit for the recipe because it came from F.C. magazine but I did tweak it just a bit.

Easy Coleslaw

Whisk 1/2 cup of plain yogurt, 1/2 cup mayo, 1/2 tablespoon cider vinegar, 4 teaspoons sugar, 3/4 teaspoon salt and 1/4 teaspoon black pepper in a large bowl. Add one bag of pre-cut coleslaw mix; stir until completely coated. Cover and refrigerate overnight.

Credit where credit is due: I'd like to thank my husband for taking me to so many different and exciting Asian Restaurants while I was one my cabbage -voyage of discovery. With-out his love and encouragement I would have lacked the courage to try and fall in love with so many exotic cabbage dishes.

The photo is not mine - I only wish I was that good.