So many of the best things I’ve ever eaten came from my Grandma Ina’s kitchen. We spent a lot of time together when I was young, so I got to eat a lot of her wonderful cooking. Whipped mashed potatoes, meatloaf with sweet ketchup glaze, bbq ribs, rhubarb pie, zucchini casserole. I admit that I didn’t appreciate her stuffed green peppers the way I would today (cooked peppers were a bit bitter as a kid), or her garden salads straight from the garden with fresh-made dressing shaken up (I’d love that now…but I was young). But one of my favorites will forever be her coleslaw, which I fondly just call slaw…

Grandma Ina took this photo from her kitchen window. That’s me! I was reading a book on the swing. Probably Anne of Green Gables. Perhaps a Choose Your Own Adventure. Obsessed with books. Still am! Wonder if Grandma was making some slaw in that kitchen when she snapped that photo?

Now, my grandma moved down to Southern Illinois some years ago (where she was originally born). She lives in a renovated one room school house (I have to tell everyone this because I think it’s neat), with an outhouse out back (no, it’s not in service…but I’m sure a snake lives in there). She’s loving life in the countryside, just as she did living here up north in the countryside. But I digress…what is to be done with grandma so far away all this time and no access to her slaw?! I guess a gal has got to put on her big-girl breeches and make her own!

I’ve made it now a great many times. However, I’ve gotten quick about it. This gal does not have time to finely chop up a head of green and a head of purple cabbage (and carrots too!). Time draining, and makes your hands turn purple. And anyway, I recall grandma using a coarse chop in the blender with just a head of green cabbage for her slaw, so I feel quite ok with using shortcuts!

After previous chopping toil, I now buy the precut package of slaw at the grocery. No chopping at all! Chopping is torture! Don’t do that to yourself, unless you find the act of an hour of chopping cabbage relaxing…

In a bowl, mix a few heaping tablespoons of mayo (vegan or regular) with a splash of milk (almond or regular), a pinch of salt and a ton of pepper. In my opinion, you can’t have too much pepper. It can’t be possible in slaw…unheard of.

Mix up the dressing with a wire whisk to make sure there are no clumps, then pour over the slaw and stir well. I find that a little dressing goes a long way, even in a big bowl of sliced cabbage…

Cover in wrap (but maybe sprinkle on some more pepper first). Then let settle in the fridge for a bit (slaw tastes even better the next day). This process takes all of 5 minutes, and makes multiple helpings. I like to bring this dish anywhere I’m invited. The fresh crunch compliments most any meal, and cabbage is good for ya’…

This recipe isn’t exactly grandma’s, but it is just as simple and almost as delicious, and makes me think of her. Lovin’ That!