1. Sweet slaw for summer

    ColeSlaw2(5)Click on topmost title to open and scroll

    This slaw is sharp, sweet, and tangy – perfect with any deli sandwich or BBQ. The secret is the dressing made with honey, good mustard, garlic, and raspberry vinegar. It’s a crowd pleaser. It is perfect for summer celebrations because it won’t wilt or spoil in the heat.


    I hand-grate the cabbage on a mandolin, but you can use a food processor. The trick is to cut it finely. If you are not used to a mandolin, it may be much safer to cut it with a fine slicing blade in a food processor.


    Finely slice a small head of rinsed red cabbage

    Slice very thin (transparent) half a medium sweet onion

    Grate two large peeled carrots

    Peel and grate a large apple (optional)

    Mix and salt very lightly with kosher or sea salt


    Dressing: ¼ cup raspberry vinegar

    1 ½ Tbsp. honey

    1 ½ Tbsp. Pomegranate Molasses

    1 tbsp.  Good mustard

    1 large clove garlic, peeled and crushed

    1½ to 2 tbsp. good oil – use what you like

    Mix well and toss with the slaw