It’s been a stressful week. This weekend I plan on making tomato sauce for pizza crusts and spaghetti, etc. Also they delivered two green cabbages instead of one so I’ll be making two batches of coleslaw from a new recipe. No mayo and tart:
I used 1/4 cup of olive oil to 1/2 cup of apple cider vinegar, 1 T of yellow mustard, 1 t of sugar and then celery seed, salt and pepper. The amount of cabbage was almost a whole one sliced. I like tart and it’s easy to adjust to your own taste.
I used green cabbage, carrots, t of grated sweet onion because that’s what I had on hand. I think adding peppers would be great.
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The Friday Reminder and Prompt for #SoCS Oct. 26, 2024
The Bag Lady 
I will eat coleslaw either way – with mayo or in a vinegar dressing. They are equally good.
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I love the vinegarette coleslaw more than the kind with mayo. I make it every now and again.
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Me too
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