I see recipes now on the web for all kinds of stuff I swear I saw people make up. Well This is another. My Pops winter garden always had greens, Cabbage (the size of basketballs), Broccoli, and Cauliflower. He grew the biggest sweetest cabbage, broccoli, and cauliflower in the country! It seriously amazing.
Since we all know there is little seafood cooked in Louisiana, then the need for coleslaw is small. There are 100's of recipes.
I thought I might share one she made up, crosses heart and raises right hand, I swear.
One year the cabbage was all gone, given away. And Mom needed some slaw for a Church Lady covered dish supper. If ya gotta ask just don't worry about it. She had broccoli and cauliflower so she grated it up instead and it was good. Hence it was called Maida's slaw, can ya guess my Mom's name?
Anyway, Thought I would share the recipe. Its a good coleslaw dressing recipe anyway. I am thinking its a North Carolina blend but I don't know. I know the dressing was good enough for a restaurant chain to buy it from Mom. It wasn't much maybe a couple a hundred dollars, but it was better than if she'd won the blue ribbon at the State Fair. Its just too easy to make also.
2C Cauliflower grated
2C Broccoli grated
1 Carrot, large grated
Dressing (Just equal parts)
1/4C Apple cider Vinegar
Doesn't work as well with bargain brands. I use Hellman's, maybe red wine vinegar, and olive oil. But any oil which is not over powering will do. Is that simple or what? Best to make it a day ahead so it can pull those lovely juices out to add to the dressing.
Try it, you'll like it. Even on ol' cabbage....LOL