Creamy Coleslaw

Cabbage is so very good for you ... it is one of those wonder foods just packed with nutrients. It is easy to incorporate into soups, egg rolls, salads or use as part of a main dish such as corned beef and cabbage or halupkis (cabbage rolls). But my favorite way to use it is to chop it up with some carrots to make a creamy coleslaw.

I love to serve coleslaw with my Chesapeake Bay Crab Cakes or with barbecued ribs. Leftovers make a great side with a sandwich or to just throw into the sandwich itself. The flavor actually improves with standing, so it is a great make-ahead salad.

Creamy Coleslaw
(Serves 6 to 8.)

Dressing
• 3/4 cup mayonnaise
• 3 tablespoons white or red wine vinegar
• 1 tablespoon sugar
• 1 teaspoon celery seed
• 3/4 teaspoon salt or to taste
• 1/2 teaspoon pepper or to taste

Slaw
• 1 medium-sized head of green cabbage, shredded; should have about 6 cups
• 1/2 small head of red cabbage, shredded; should have about 2 cups (optional)
• 1 cup grated or shredded carrots
• 1/2 cup thinly sliced green onions

Creamy Coleslaw Salad

Mix the dressing ingredients in a small bowl until well blended.

Toss cabbages, carrots and green onions together in a large glass bowl.

Mix in enough dressing to moisten the salad and toss until thoroughly incorporated. Chill for at least three hours or up to a day to blend flavors.