Cole Slaw

The most popular request in my family, for family functions, is my cole slaw.  Couldn’t they ask for something a little cooler, a little more exotic?  I found the original recipe in my Smoke and Spice cookbook.  That’s right, a fabulous salad recipe from a cookbook about smoking foods.  They happen to have some really good sides in this book.  I actually combine two of their recipes to come up with my recipe.  The kicker in this recipe is ketchup.  When people see me make it, they always say “ooh”, what are you doing.  I have modified this recipe eliminating 1/2 the mayo and  by substituting fat free Greek yogurt.  No one can tell and obviously, the fat content is very moderate.

Ingredients:

• 1.5 heads of green cabbage
• 1 head of purple cabbage
• 2 carrots, shaved
• 1 cup mayo
• 1 cup fat free Greek yogurt
• 3 tbsp Carolina Red (recipe below)
• 3 tbsp sugar
• 1 tbsp Ketchup
• 3 tbsp cider vinegar
• 2 -3 tsp celery salt

Carolina Red:

Mix together 1.5 cups of cider vinegar, 1/2 cup of ketchup, 1/2 tsp cayenne, 1 tbsp sugar and 1 tsp salt.  Shake well.

Directions:

Chop the green and red cabbage reasonably small (I have a Chopper from Williams Sonoma).

Add the shaved carrots and mix well using your hands.  Meanwhile, combine all the other ingredients in a jar.  Shake well.  5 – 10 minutes before serving, dress the slaw with the dressing.  Serve and enjoy!