I was so certain I had already given you this recipe that I would have bet the mister's life on it! But he's safe to live another day as I searched my archives high and low and discovered that Edith's Slaw had not been posted. So this is it's debut...I worked for a trucking company as a sexetary in 1979 (I realize most of you were not even born then but whatever...) Joe Brinkerhoff was one of the sales guys - he was very old, walked with a cane and was a wiz in the kitchen! Joe had a picnic at his home (his very beautiful home with floral wall paper in his living room and a pink kitchen...but I say nothing...) and he invited the office staff and it was there that I first tasted Edith's slaw. A coleslaw without mayo - I had never tasted such blasphemy in all my life - and I LOVED it!
This coleslaw "spoke" to me and I wasted no time in asking Joe for the recipe - he went inside his house, as we were on his patio and I distinctly remember sitting on a pink-stripped lawn chair which I coveted and when he returned he handed me a 3 x 5 card with the recipe already hand-written on it - he said he always got asked for the recipe so he kept several cards ready to pass out. I have no idea who Edith was/is - only know that she knows her slaws.
Edith's Slaw - From Joe Brinkerhoff, Memphis, TN, June 1979
1/2 head red cabbage
1/2 head green cabbage (I used Napa cabbage)
1 medium onion, thinly sliced
1 green pepper, finely chopped
1 cup sugar (seems like a lot but use it all - you'll thank me!)
1 teaspoon salt
3/4 cup vegetable oil
1 cup vinegar
1 teaspoon celery seed
1 teaspoon dry mustard
Shred cabbage into a large bowl. Spread sliced onions on top and cover them with chopped green pepper. Pour sugar over top but do not stir. In a small saucepan heat salt, vegetable oil, vinegar, celery seed and dry mustard until just about to boil. Remove from heat and pour over cabbage mixture, on top of sugar, but do not stir. Cover with plastic wrap and refrigerate overnight. Stir just before serving. Serves 8. (This slaw is absolutely perfect on it's own but is also the perfect addition to any pork or brisket BBQ sandwich! We always add our slaw to our sandwich...try it, you'll like it!)
"Children are unpredictable. You never know what inconsistency they're going to catch you in next." ~ Franklin P. Jones
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One year ago today: Yogurt Biscuits
