Throughout most of my childhood and early adult years, the coleslaw I ate often came from Kentucky Fried Chicken, or for many people is known as KFC. I liked it some, since it offered a tad of welcome – with a bit of vegetables to balance out their – sorry to say, -delicious fried chicken. Still, I usually left it mostly untouched, because the flavor was weak and the taste, too sweet.

As my passion for cooking rose over many years, and with technology close-by with only a click, I found a curious recipe – coleslaw, from a well-known chef – Jacques Pepin. I often watched his television shows and had checked out several of his cookbooks from my local library. Also, I often stocked my fridge with cabbage and would chop and toss it into stir fries, stews and soups. On a whim, I thought I’ll make coleslaw! And too, I always have carrots on hand for stews and soups, so making a fresh dish was simple. This way I would enjoy a homemade side dish of coleslaw with my own twist to the recipe, and with only a touch of sugar, but adding scallions and/or chives. For me, the taste of onions, plus its garden color, adds a nice accent to this and many other dishes.

INGREDIENTS                       Serves 4-6 side dish

4-5 cup red or green cabbage, grated, or any other cabbage you have on hand

1-2 carrots, shredded

1 t sugar

1-2 t salt, or to taste

1/2 t pepper

1/2 cup mayonnaise

1-2 t wine or a stronger vinegar, like balsamic

1/2 t more or less tabasco sauce (optional)

2-3 scallions, chopped

PROCESS

1 Gently mix all ingredients together, chill for a few hours, enjoy!

2 adjust the mayonnaise and vinegar to your liking, as well as carrots. Keep sugar low, otherwise you’re in KFC territory.

3 Use alone or top meat over the cole slaw.

4 A few minced garlic cloves and smoky paprika are good additions.