Juanita's American Coleslaw

During the last fifteen years, Juanita has adapted the original American coleslaw recipe (if that ever existed) to suit our own taste, and to suit the ingredients available fresh on the local market. The pointed head cabbage gives this healthy salad a bit more power than the white cabbage in the original salad recipe.

This spicy salad is pretty robust and can be prepared a couple of hours in advance. Its fresh and crispy taste combines absolutely great with any hot smoked meat from your barbecue smoker.

Photo of Juanita's American Coleslaw.

Coleslaw Ingedients

Coleslaw Veggies

1 pound

1/4 pound

Pointed Head Green Cabbage, shredded

Carrot, julienne

Onion, medium size, finely chopped

Chile Peppers, finely chopped

Coleslaw Dressing

1/2 cup

1 tablespoon

2 teaspoons

1/4 teaspoon

Mayonaise (we prefer Devos-Lemmens' Belgian Mayonaise, but any kind will do)

Vinegar

Sugar

Salt

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Coleslaw Preparation

Prepare the Dressing;
Finely chop the Onion and the Chilies and mix into the Dressing, set aside;
Shred Cabbage and Carrot (if not bought already shredded) and dump in a large non-reactive bowl;
Pour Dressing over Cabbage and Carrot in bowl, and mix well;
Serve coldslaw cold! ;-)

Cabbage Facts

Ohio State University on cabbage:

-	Cabbage is rich in vitamin C: 1 cup shredded raw cabbage (green) has 22 mg of vitamin C;
-	Cabbage is a fair source of thiamin, riboflavin and potassium;
-	Cabbage is low in calories: 1 cup shredded raw cabbage (green) has 24 calories;
-	The outer leaves of cabbage are rich in nutrients;
-	Cabbage provides dietary fiber.