Mom's Coleslaw

LAST WEEKEND, FOR THE FOURTH OF JULY, we went to a back yard barbecue about an hour-and-a-half drive, down hill, off our mountain and into the foothills. We had a great time swimming, blowing bubbles, eating grilled hotdogs and hamburgers, salads, juicy watermelon and creamy desserts.

It was dark when we drove back home and I got a blister on my toe. How the heck did that happen while riding in the car? Well. . . I pay careful attention to the road and traffic while riding as a passenger. (I call it "helping Pritchard Parker drive"). If I stop concentrating on the road, I might overreact to a situation which he has under perfect control.

And that is what happened. On the road ahead, in the dark, there was a confusion of red and blinking lights. I couldn't tell if they were IN the road or on the shoulder. I put on "brakes" so hard, on the passenger side of the car, that I got my pinky toe stuck between the body of the car and the door. With my bare foot. I didn't know that was possible. But I yanked my toe free and surveyed the damage when we got home.

I usually slice the cabbage for this creamy, no-mayo coleslaw, but this time I decided to shred it thinking it would be more complementary to hot dogs and sandwiches. See the sliced version here. 

Mom's Coleslaw
1 head cabbage, shredded
2 carrots, shredded
1 tsp. celery seed
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup apple cider vinegar
1 tsp. sea salt
1 tsp. ground mustard
1 medium onion, cut into chunks

In a large bowl, toss cabbage, carrots, and celery seed. Place the oil, sugar, vinegar, salt, mustard, and onion in a blender. Cover and process until combined and creamy. Pour over cabbage mixture and toss to coat. Chill before serving with a slotted spoon.