Fruity cabbage slaw

“A picnic is more than eating a meal, it is a pleasurable sate of mind.” DeeDee Stovel, cookbook author

It finally dawned on me just this week that my grandma hated coleslaw. In the time my life overlapped with her 101 years, I saw the woman pass through many a line at church pot lucks and family get-togethers. Not once did I see coleslaw on her plate.

And, she never made it at home. She had an alternative recipe, in fact. A fruity cabbage slaw that rightfully should be served in the fall given its ingredients, yet was always on the table in high summer. With fried chicken or burgers or barbecue. Oh yeah, she must have hated the shredded, overly creamy stuff.

Grandma made this slaw purely by taste, no recipe or measuring needed, but I’ve been able to produce something pretty close. If you crank up the grill in addition to flying the flag of remembrance this weekend, here it is:

Fruity Cabbage Slaw

Coarsely chop 2 cups each of green/white cabbage and colorfully-skinned apples such as Gala or Fuji (leaving peels on). Add one cup loosely packed black raisins and toss until well combined.

In a small bowl, combine 1 cup mayonnaise (vegan or otherwise), 2 Tablespoons apple-cider vinegar and 1 Tablespoon white sugar. Mix until smooth.

Add dressing to the cabbage and fruit mixture and toss until lightly coated. Serve immediately or refrigerate no more than a few hours. Top with a few handfuls of walnut pieces just before serving.