We got a frost warning for tonight or tomorrow so today I went out and picked the last of the tomatoes and bell peppers. That is all we had left this this week. No sign of the pests we sprayed, so if it decides not to frost, we may get a few more. The red lettuce is almost gone to seed so hopefully a few more days and I will be able to collect the seeds for next year. After bringing everything in, it was time to start working on using more of our fresh veggies.
Cole slaw, sweet and sour style was as far as I got. If you ever need to chop cabbage for anything this handy little chopper is the best. I had never seen or used one until I met my mother-in-law. She made and canned or froze everything you can imagine. I don’t use her recipe because my family likes this one better, but her methods worked better than any I had tried. I learned a lot from her.
For sweet and sour Cole slaw I just use cabbage and carrots. Some people like to add other veggies like radishes, so if you like other veggies add them and shred everything. For a large bowl like this one cabbage and two large carrots. After shredding add 3/4 cup of sugar (I use organic) and one cup of white vinegar. Let it sit over night. For my dad this was it, the way he liked it. Most of the rest of my family add a couple large tablespoons of Miracle whip. As are almost all of my recipes, this is adaptable to your taste. Add more veggies or use red cabbage more or less sugar and the same with Miracle whip or Mayonnaise if you like that better. I am big on adjusting recipes to suit my family’s taste, so try different ways until you find your favorite combination.