The Grandma Files: Picnic Slaw

One medium head of cabbage, shredded. This generally means green cabbage. You could use a mix of green and red if you prefer. I am going to say this is probably about 6 cups of shredded cabbage. You could substitute one of those bags of coleslaw mix, but I think it tastes better if you do it fresh.

One large carrot, shredded. Really just grate as much carrot as you like. If you don't want much, don't add the whole carrot! If you're using the bagged stuff, see how much carrot they have added before you grate an entire carrot.

One medium green pepper, julienned. I know it can be frustrating trying to figure out what is meant by these sizes. When you're looking at peppers, bell peppers to be specific, see what isn't the largest or smallest one there. That's medium. Or you can decide how much green bell pepper you like and add that amount. If you don't like it at all, leave it out.

One medium onion, finely chopped. We don't have a specification on what type of onion, so you get to choose. I would like a red onion, but white, yellow or sweet would all work well. Again with the size thing, just use the amount you know you like, or just take the average size onion and use that.

One medium sweet red pepper, julienned. This is where it gets a little confusing, there are many types of sweet peppers. In general, I make the assumption it's whatever is readily available at the grocery store. I would go with a red bell pepper. Julienne is a term for cutting things into very fine strips. There's bound to be a you tube tutorial if you're interested. Otherwise, just cut it into thin strips.

1/3 Cup sliced green onion. Usually this means both the green and white parts.

1/4 Cup chopped fresh parsley. You can chop it up as finely or coarsely as you'd like.

1/4 Cup milk. I would use whole milk, but any would do. I have no idea about milk alternatives.

1/4 Cup buttermilk. Again, I'd go for as full of fat as possible. Use the real stuff, no vinegar in milk substitute.

1/2 Cup mayonnaise. Any brand you like, or make your own!

1/3 Cup sugar. This is white granulated sugar. You can use unbleached or raw as well, it will just slightly color the dressing.

2 Tablespoons lemon juice. Fresh is best, but the bottled stuff will do in a pinch.

1 Tablespoon vinegar. This can be any vinegar, what you like best, or happen to have on hand. I do think balsamic might not work the best, and it would make the dressing brown. I like apple cider vinegar.

1/2 Teaspoon salt

1/2 Teaspoon celery seed. I suppose you could just use 1/2 teaspoon celery salt in place of the salt and celery seed, but I think I'll just trust Grandma and use the seeds.

Dash of pepper. Usually this means black pepper. Things like white pepper would be specified.

1/4 Cup milk. I would use whole milk, but any would do. I have no idea about milk alternatives.

1/4 Cup buttermilk. Again, I'd go for as full of fat as possible. Use the real stuff, no vinegar in milk substitute.

1/2 Cup mayonnaise. Any brand you like, or make your own!

1/3 Cup sugar. This is white granulated sugar. You can use unbleached or raw as well, it will just slightly color the dressing.

2 Tablespoons lemon juice. Fresh is best, but the bottled stuff will do in a pinch.

1 Tablespoon vinegar. This can be any vinegar, what you like best, or happen to have on hand. I do think balsamic might not work the best, and it would make the dressing brown. I like apple cider vinegar.

1/2 Teaspoon salt

1/2 Teaspoon celery seed. I suppose you could just use 1/2 teaspoon celery salt in place of the salt and celery seed, but I think I'll just trust Grandma and use the seeds.

Dash of pepper. Usually this means black pepper. Things like white pepper would be specified.

Large bowl to combine first ingredients. This means the vegetables for the slaw. I'd give them a toss before I added the dressing.

Combine dressing ingredients in a blender, process until smooth. That's pretty straightforward,

Pour over vegetables, toss to coat.

Refrigerate overnight.

Stir.

Refrigerate overnight. Not sure if this is a mistake or if Grandma really means that it needs two days to be fully ready. I'd let it go for one night and taste it. Then make a decision. Of course this bodes well for leftovers!

Stir before serving, Yields 12-16 servings.