More Collier Citizen Dining

• Baby, why don’t we go way down to Cocomo’s
• Come Monday... there’ll be a bay view, but no Bayview
• Your Food Review: September 21, 2008

Tell us about it

• What would you add to this story? Tell us what we missed.
• Do you have photos from this event? Documents we need to see? Share with us.
• Upload photos & videos
• More ways to get your stuff online and in the paper.

STORY TOOLS

• E-mail story
• iPod friendly
• Printer friendly

Share and Enjoy [?]

I first tried Aunt Millie’s Country Coleslaw during a visit to Birmingham, Ala., way back when I was still in high school. It impressed me so much I actually wrote her a thank-you note and asked for the recipe!

Sadly, Aunt Millie, who nurtured three children and numerous grandchildren, passed away last week, after fighting the hard fight to remain with us.

So, in her memory, I share, for the first time ever, her totally awesome Country Coleslaw recipe.

Over the years, I have learned some tricks to its preparation. First, texture is everything; you can buy commercially shredded cabbage, but hand-chopping is much preferred. Same with the cheese – cubed is light years better than grated. Second, it’s always best to make this dish a day ahead to marinate the flavors thoroughly. Third, if you’re on a diet, you can substitute artificial sweetener. Finally, don’t add the cheese until right before you’re ready to serve.

***********

Country Coleslaw

INGREDIENTS

4 C chopped cabbage

1 12 oz. can whole kernel corn with diced peppers, drained

½ C chopped onion

¼ C cubed sharp cheddar cheese

Creamy Coleslaw

Dressing

1 C mayonnaise

2 T sugar

2 T red wine vinegar

4 t mustard

½ t celery seed

Blend dressing ingredients thoroughly. Stir in cabbage, corn, onion and toss.

Refrigerate overnight. Top with cheddar cubes.