Monday, March 23, 2009


We had a late lunch, so come dinner, the family did not feel like eating and so i prepared crab cakes and made this tasty, tangy, creamy coleslaw which was a great choice for the sides.


1 medium head green cabbage
1 carrot, shredded
1 tablespoon minced onion
1 1/4 cups mayonnaise
1/3 cup sugar
1/4 cup vinegar
1/4 teaspoon celery seed
1/4 teaspoon ground black pepper, or to taste
salt, to taste
Homel Real Bacon pieces

Shred cabbage into a large bowl; add shredded carrot and onion.
Combine mayonnaise, sugar, vinegar, celery seed. Whisk or shake in a jar. Taste and adjust seasonings, adding salt and pepper to taste, or more mayonnaise and a bit more vinegar if too sweet for your taste.
Add dressing to the shredded cabbage mixture until well moistened.
Refrigerate to chill thoroughly for added flavor.
When ready to serve, sprinkle with Hormel Real Bacon Pieces.



Mary said...

This looks delicious, Lily. Perfect accompaniment for crab cakes.

Zue Murphy said...

Kak Lily, you forgot to put the title to this coleslaw.

lilyng said...


i think your cooking is so much better

lilyng said...


terima kasih, was so tired and late, just wanted to post and forgot about the title

Big Boys Oven said...

wow! a fast and delicous one! you cook so better than me! :)

Anonymous said...

I like coleslaw too... good for light lunch... adding raisins and nuts to makes it more interesting!

Loretta said...

Its great to have salads after too much meat....I like bruchetta to go with salads...and not forgetting a nice cup of coffee!! ;) Lily, I like your blog very much!!!

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