Apple Cranberry Almond Cole Slaw


Hi all– I have to admit, I’m a bit of a coleslaw addict. When you eat at a place that offers list of “sides” to go with your meal, I always scan the list for coleslaw.  Sometimes you strike gold,with a crunchy, slightly sweet, bright mound of coleslaw.  And sometimes it can be a disappointment.  This recipe definitely falls squarely into the first category.  It’s pretty and sweet and the almonds add a satisfactory crunch.

1 small head of cabbage, cut finely (about 8 cups)
2 carrots, peeled and grated
2 green apples, seeds removed, cut to small bits
3/4 cup dried cranberries
3/4 cup sliced toasted almonds

3/4 cup Greek yogurt
1/4 cup mayonnaise
1/4 cup honey
2 tab. cider vinegar
salt & freshly ground pepper to taste

Make the dressing first. Just whisk the 5 dressing ingredients together in a large mixing bowl.

Then chop the cabbage. Drop it into the dressing bowl.
Peel and grate the carrots. Drop them in the bowl.
Cut up the apples. Drop them in the bowl.
Add in the cranberries and almonds* and stir it all up!  Done.

I like this recipe because you can make it an hour ahead and set it into the fridge while you get the rest of the dinner on.

*If you are saving the coleslaw in the fridge until later, save the almonds to add in just before you set it on the table.


Sweet Asian Coleslaw

IMG_1843Hello all–  I know it’s long past now, but did you have a festive 4th?  We met up with a group of old friends for our annual potluck at the Keys (thanks Jeff & Betty!).  Everyone comes in the door with an armful of food to contribute and there is just a whole lot of lazing around the backyard and long conversations with friends.

The yard is situated on a hill above the high school where the city fireworks are lunched so at 9:00, Jeff cranks up the blaring patriotic music and we watch the show in the sky.  It’s all good old fashioned fun.

And our contribution to the meal– this colorful coleslaw.  I hope you like it.


1/2 cup vegetable oil
1/3 cup rice wine vinegar
1/3 cup sugar
1 to 2 tsp. soy sauce

1 small green cabbage, cut to shreds (about 8 cups)
1 cup red cabbage, cut to shreds
1/3 cup red bell pepper, cut to small bits
1/3 cup yellow bell pepper, cut to small pieces
1 carrot, peeled and grated
4 green onions, cut in small slices
1/2 cup cilantro, finely chopped
1/2 cup toasted almonds
2 tab. sesame seeds

Whisk together the oil, rice wine vinegar, sugar and soy sauce, beating until it’s emulsified, all blended.

Mix together the 2 cabbages, red & yellow pepper, carrot, green onion and cilantro.  Pour in the dressing and toss it to coat all the ingredients.

Just before you’re ready to set it on the table, mix in the almonds and sesame seeds.  Happy eating!!

Thai Cole Slaw with Ginger Peanut Dressing


IMG_0051Hello all– I was excited when I came across this recipe– so many of my favorite flavors tumbled into one crunchy, bright, cheerful bowl of slaw!!  I’m a cole slaw fan–  but add in peanuts, honey, sweet chili sauce and cilantro– better yet!

OK, is can see you’re saying–“too many exclamation points!”  But try and maybe you’ll exclaim as well.  It really is a scrumptious addition to any summer meal!!


1/4 cup honey
1/4 cup olive oil
1/4 cup rice vinegar
1 tab. soy sauce
2 tab. peanut butter
1/2 tsp. salt
1/2 tsp. Thai sweet chili sauce*
1 tsp. ground ginger**
2 cloves garlic, minced fine

Add all ingredients into a container with a tight fitting lid and shake, shake until it’s all well blended.

Cole Slaw:
4 cups cabbage, shredded
1 cup carrot, peeled & grated
1/2 cup red bell pepper, cut to tiny bright bits
1 cup edamame
2 green onions, green parts, chopped
1/2 cup peanuts, coarsely chopped
1/2 cup cilantro, chopped

Add together all the ingredients for the cole slaw and pour over the dressing.  Mix to coat it all well.  Set it into the fridge until your ready to eat.  Then stir it up again for get all that dressing that’s settled to the bottom and eat up!

*The recipe I worked from called for 1 tsp. of Siriacha sauce– but that’s a little too much heat for wimpy me.  I like this sweet chili sauce a lot.
** You can used fresh ginger if you have it on hand (I didn’t).



Dinner with the Bride and Groom

Hey there– Friday was one of those perfect cooking/fun with dear people days– for a big occasion!  We had the rehearsal dinner for our nephew Matt & his cute bride Andrea out under the maple trees in the backyard.  So my sis, Lulu and I were up early and here’s how the day went:

#1.  We gathered last minute supplies from near and far– flowers, rolls, napkins, Sangria fixings…

#2.  Then I tucked into the kitchen and dug in– singing along to my shuffle shuffle as I chopped, stirred and frosted.  Lots of fun anticipation with all that food taking shape on the counter.

#3. Next we cut fistfuls of sweet peas and ivy from behind the garage and carried  tables and chairs to spread across the backyard.  Here’s a table full of supplies at the ready to be set out for the big dinner.  

#4. And the menu:  Pulled pork sandwiches, chipotle-avocado potato salad, coleslaw, nectarine & cherry green salad, chips, “Tinto de Verano” (sangria)… And the cakes– pecan coconut, chocolate, lemon angelfood, chocolate almond cheesecake and berry cheesecake.  Simple, but enough for hungry groomsman and all.

#5.  Matt & Andrea arrived, followed by family and friends from the rehearsal.  We honored them, prayed for them and sat down to dinner out under the maple trees.  Lots of talking, laughing and meeting people from Andreas family.  It all turned out just fine. God bless you Matt & Andrea.