Nonnie's Coleslaw

When the days are long and warm and the vegetables are coming in, there is an ancient formula, as old as time, that drifts in on the southerly summer breezes and whispers in the kitchen. It says "Summer + Cabbage = Coleslaw."

Every family has their own way of making coleslaw. We invite you to try this recipe, originally by our CSA manager's grandmother.


6 loosely-packed cups of finely shredded cabbage (about half of a small head)

2 cups thinly sliced sweet onion (about 1 medium onion)

2 cups coarsely grated carrot (about 3 medium carrots)

2 tablespoons apple cider vinegar

2 (8-ounce) cans crushed pineapple, drained

1/2 teaspoon salt, or more to taste

1/2 teaspoon freshly ground black pepper

1/4 teaspoon paprika

10 tablespoons mayonnaise (that's 1/2 cup plus 2 tablespoons)

2 teaspoons celery seed (that's not a typo!)

The thinner your slice the cabbage, the better!

Use a mandoline or a very sharp knife to finely slice the cabbage into whispery-thin shreds. Do the same with the onion. Combine the two in a large bowl for mixing and toss them with salad tossers or two forks until they are well-combined. Add the carrot shreds and toss until the carrot is evenly distributed in the mix.

Sprinkle with the apple cider vinegar and toss again. The vinegar will help prevent the cabbage and onions from discoloring, and it adds a wonderful tang to the final product.

Add the crushed pineapple, again tossing with the forks to evenly distribute the fruit. Sprinkle with salt to taste (start with half a teaspoon, you can always put in more later if you think it needs it), pepper, and paprika. Now add the mayonnaise. Start with half a cup and work it in until everything is evenly coated. Depending upon how juicy your cabbage and onions are, you may need the other two tablespoons.

With everything combined, it's time to add the celery seed. Two teaspoons sounds like an awful lot, but once it's evenly spread throughout the slaw you'll find that it adds just the right flavor. If you're nervous, just add one teaspoon, taste, and add more as you go along.

Transfer the slaw to a serving dish and refrigerate for a few hours to chill before serving.

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