1 small head of green cabbage
2-3 T., finely chopped green pepper
1 T., finely chopped white onion (or scallions)
1 carrot shredded
1 T., finely chopped parsley
1/2 c. white sugar
1/2 c. cider vinegar
1/4-1/2 c. Miracle Whip
Paprika
Remove outer leaves of cabbage, quarter the head into four even sections and cut out the inner white core. Place each quarter head flat on a large cutting board and slice as thinly as possible with a SHARP butcher knife from top end to core end of each quarter. Place cabbage in bowl. Chop remaining vegetables and mix in with cabbage. In a 2 cup measuring cup, pour the vinegar and stir in the sugar. Allow sugar to dissolve a bit. Then whisk in the Miracle Whip until smooth. Pour this over the veggies in the bowl and mix well. Chill until ready to serve at least an hour.
NOTE: Grandma Kuhn's version is much simpler using only cabbage, Miracle Whip and a small amount of sugar (carrots optional). If the cabbage is fresh and sweet enough, no sugar is needed. Grandma sprinkled Paprika on top of each individual serving. Since cole slaw is one of my favorite veggies, I expanded the recipe to include more veggies for added flavors and antioxidants and to cut down on the Miracle Whip.
I also have substituted Kraft Mayo and Hellman's instead of Miracle Whip. You can vary the sugar and vinegar to your taste for more sweet or sour. The mayo can be varied to make it either creamier or juicer. More sugar and vinegar for juicier. Once I even added balsamic vinegar (1 T.), and chopped the cabbage and veggies coarser for deli style.
Carrie, skip the parsley if you want to avoid the oxalates. The coleslaw I served when you were here had parsley in it. You may want to scoop out a few servings for yourself before adding the parsley for your family.
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