fidget smile wave

I had some food rules when I was a kid.  I liked peanut butter and I liked jelly but I could never have a sandwich with them together.   I would go to school with my peanut butter sandwich and be pleased as punch.   When it was taco night for dinner I would eat all of the components but not in taco form.  Except shredded cheese which goes with my I would only eat cheese if It was melted unless it was mozzarella which was good in any state.  I would not eat bologna on a sandwich and corn had to be off the cob.

What’s that?  Why yes, I believe I was a joy to be around as a child, thanks for asking.

One thing that I would not eat was mayo, unless of course it was mixed into tuna.   That means I became a fan of the alternate salad sides, the German potato salads and this Sweet & Sour Coleslaw.  It will please all your picky eaters but it can be a little runny so put it on a separate plate if you are like my husband and don’t like your food to touch, weirdo.

 Sweet & Sour Coleslaw–adapted from the Betty Crocker Cookbook

serves about 8

1/2 head red cabbage shredded

1/4 head green cabbage shredded

2 medium carrots shredded

1 medium yellow sliced

1/2 cup sugar

1/2 cup champagne wine vinegar

1/4 cup olive oil

1 teaspoon ground dry mustard

1/2 teaspoon celery seed

1/2 teaspoon kosher salt

1/2 teaspoon pepper

1 tablespoon caraway seeds (optional)

Toss all veggies in a big bowl.

Mix sugar, vinegar, olive oil, mustard, celery seed, salt, pepper and caraway seeds if using in a jar and shake it up.  Pour it over the veggies and don’t get nervous if someone is watching you, possibly judging you.  Toss to coat and refrigerate for at least 3 hours mixing every hour or so.

Enjoy and P.S. I totally love peanut butter and jelly sandwiches now!