This is the very best coleslaw. It’s light, crisp, crunchy and keeps well.
I posted this recipe a few years ago – but, it’s the beginning of summer and in case you missed it the first time, here it is again.
When I was in high school, I worked at the local restaurant (it was a small town, there was only one).
The owner made the best coleslaw!
Everyone raved about it and everyone wanted the recipe.
It was a secret.
She made the dressing in big batches, once a week and no one was allowed to watch too closely.
She sold the restaurant, retired and moved away, taking her coleslaw dressing with her.
Or so I thought.
After we kids were grown and gone, my mother had worked, a few mornings a week, at that same restaurant.
Turns out my mother managed to snag the recipe at some point.
Maybe she was entrusted with it when the owner was gone during the summer; maybe she
just watched and learned.
She doesn’t remember.
She never made the dressing as the recipe makes 8 quarts.
I found it the other day, in her old box of recipes that now sits in my kitchen.
I reduced it… Slightly
The recipe, Tangy Coleslaw, has been updated, nutrition information added, and re-posted here: Coleslaw, Tangy Dressing
The cabbage stays wonderfully crunchy with this dressing and will keep several days…. If you don’t stand in the fridge with a fork…