Coleslaw

 I was an adult before I realized that coleslaw was not called "Cold Slaw."  Ah well.  However, even at a very early age, I knew that one of the indicators of a good fried chicken place was having excellent cold slaw....er....coleslaw.  It is true.  Show me a place with subpar coleslaw and I will point out that the chicken is not top notch.  It will either be too salty, too greasy, too overcooked, too undercooked.  I could go on.  So count on good chicken places having good coleslaw.  Also, you will rarely find an outstanding chicken place in a restaurant that has full service with cloth napkins.  I digress.  

The other place where you can find outstanding coleslaw is within our family!  (We also make great fried chicken...and might pull out a cloth napkin!

First, we shred our cabbage and then chop it.  Same with some purple cabbage and carrot.  We finely dice some onion.  Then mix together the wet ingredients and seasonings.  Finally, we massage it into the cabbage-carrot-onion mixture.

I didn't have purple cabbage.

Keep in mind that all ingredients are estimated, but I believe you will have a good outcome if you measure it out.

Ingredients:

• 1 head of cabbage (roughly 6 cups finely chopped) (Some can be purple.)
• About 1/3 to 1/2 cup of shredded, chopped carrot
• 2 tablespoons of minced onion
• 1/3 cup of sugar
• 1/2 cup of real mayonnaise (Hellmanns or Dukes are both good!)
• 1/4 cup buttermilk
• 1/8 cup of milk
• 1 1/2 tablespoon of white vinegar
• 2 1/2 tablespoons of lemon juice
• 1/2 teaspoon of celery salt or salt with a sprinkle of celery seed
• 1/2 teaspoon of black pepper 

Mix together the sugar, mayo, buttermilk, milk, vinegar, and lemon juice.  Mix the cabbage, carrot, onion, salt and pepper.  Then combine the two ensuring every little flake of cabbage is anointed with the dressing mixture.  It will seem a bit loose.

Just shiny.  

Give it a tiny taste and adjust anything but the onion.  The onion flavor will increase as it sits.

The dressing will settle at the bottom.  You will stir it before serving.

Although I have never done it, I think finely diced celery might be good.  I keep saying I will try it, but never have.  Personally, I like celery salt over the celery seed which can sometimes get bitter.  It's an easy recipe but is so good and keeps well for a few days.  Mom and Granny would argue over the amount of salt, buttermilk, sugar, etc.  It always came out really good.