Suzanne Graham

Though we have our differences about food right now, HH and I agree that this is the best cole slaw we’ve ever had. Last summer I wrote that Lynn, one of my best friends, had been diagnosed with an aggressive brain cancer. She had a year to reminisce with her husband, comfort her children, and enjoy her grand children. Her funeral was a joyful tribute to her life. For the dinner after the service, someone brought Chinese Cole Slaw. It was so good that I went back for seconds. Then I asked for the recipe. The original has too many avoids, but I have come up with my own version which is good for Type Os, and only has one avoid for Type As.

Here is the original recipe, which, though it is delicious, I do not recommend:
2 packages of Angel hair cabbage
2 packages of Ramen noodles
2 packages slivered almonds
2 Tbsp sesame seed
2 Tbsp butter
4 - 6 Tbsp rice vinegar
1/4 cup sugar
2/3 cup oil
salt & pepper

Crunch up the noodles. Brown the almonds and sesame seed in the butter. Mix the vinegar, sugar oil, salt and pepper together in a jar. Shake together. At the last minute toss all of the ingredients together in a large bowl.

I think part of the secret to this cole slaw is the angel hair cabbage. You can buy it pre-washed and pre-cut in the produce section of your grocery store. It is light and crisp. The other secret to this cole slaw is adding nuts. The recipe may be great for a big gathering like a funeral. I had to make it practical for two of us eating dinner alone.

Here is my BTD version:
In a jar shake together 2/3 cup light olive oil, ¼ cup honey, and 4 Tbsp rice vinegar.
Put a serving of Angel hair cabbage in a bowl for each person. For each serving, break 2 Tbsp pecans or walnuts into small pieces and mix them with the cabbage. Pour a little of the dressing into each bowl and toss quickly.

It is crunchy, tangy, and not too sweet. I like it and HH likes it.