The following recipes have been tested in a family setting. They have become staples in my household.

As is the case with most home cooking, the listed ingredients can be adjusted to more closely match ingredients available in your garden or store. Season to taste.

Cole slaw

Ingredients:

1/2 head of red or green cabbage

2 or 3 fresh whole carrots

1/8 cup cider vinegar

1/8 cup sunflower oil

2 tsp sugar

1/2 tsp salt

1 Tbsp prepared yellow mustard (optional)

1 Tbsp mayonnaise (optional)

*Very quick recipe to prepare at least one day in advance of serving. No cooking required.

1. Wash and dry the cabbage and whole carrots.

2. Cut the cabbage in half. Set aside one half of the cabbage for another use.

3.Cut the core out of the cabbage half which will become cole slaw.

4. Thinly slice the cabbage. Put in a large bowl.

5. Trim the ends from the whole carrots. Grate the carrots.

6. Add the grated carrots to the large bowl.

7. In a mug, mix together all the remaining ingredients.

8.Pour the liquid ingredients over the sliced cabbage and shredded carrots in the bowl.

9. Gently mix the ingredients until they are moist.

10. Cover the bowl with plastic wrap and let the cole slaw marinate overnight in the refrigerator.

11. The next day take the plastic wrap off. The cole slaw may be served directly from the bowl.

Hint: Cole slaw tastes better as it marinates longer. It can marinate in the refrigerator for several days.

The words"cole slaw" in English derive from Dutch words meaning cabbage salad.

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