When I was asked to bring coleslaw to our friend’s home for Christmas dinner, I immediately asked Jim – what’s cookin’? And his answer surprised me. He decided to forego all the standard Christmas entrée choices and go with gumbo. Gumbo, for Christmas? But, but – no turkey, ham, Beef Wellington, crown rib roast, leg of lamb? Nope. We were headed South – to New Orleans and beyond. So of course coleslaw was a perfect side dish. So that’s what I prepared. (Along with Sweet Potato Pie Bars with Bourbon-Caramel Whipped Cream and Tart Cherry Crumble Bars. Recipes to follow.)

I perused my tried and true coleslaw recipes, but decided if the menu was going to be new to all of us that would be at table Christmas Day, and featured Southern cuisine, maybe I should prepare a new and Southern style coleslaw for the occasion. So that’s just what I did.

I looked and looked for the perfect recipe. But no one recipe called out to me. So I took bits and pieces from several recipes that called themselves “Southern or Old Style” and came up with this concoction.

Now obviously I wouldn’t be boring you with this recipe if I didn’t think it came out pretty darn good. It has great flavor, a lovely crunch, and it HAS TO BE MADE AHEAD OF TIME. (Seven little words I always like to see in print.) Almost as important as the 3 little words every person is longing to hear when he/she is looking for the perfect mate. (And no – the words aren’t “I love you”, although they’re nice to hear too. The real words that every person wants to hear before accepting the invitation to be joined in holy matrimony are “medical and dental”. (Thank you again Kaetche for your frank definition of “those three little words we all want to hear”. I love you being so passé and all!)

So next time you want a new and different salad to prepare for your family or friends, give this recipe a try. It’s easy to make, full of every day ingredients, it’s crunchy (and isn’t that always nice), and it can, and should, be made ahead. And as far as having gumbo etc. for Christmas dinner? It was marvelous. You nailed it again Jim. (Was there ever any doubt?)  

Peace and medical and dental to all.

• ½ c. light mayonnaise
• 1 T. granulated sugar
• 2 T. white vinegar
• ¼ tsp. Dijon mustard
• 1 tsp. celery seeds
• ½ tsp. dried dill weed
• ½ tsp. kosher salt
• freshly ground black pepper
• 6 c. shredded green cabbage
• 2 carrots, grated
• 2 stalks celery, shredded
• 2 T. finely minced white onion

In a small mixing bowl whisk the mayonnaise, sugar, vinegar, mustard, celery seeds, dill, salt, and pepper together.

Place the cabbage, carrots, celery, and onion in a salad bowl. Pour the dressing over the veggies and stir until well combined. Adjust seasoning, cover and chill for at least 1 hour. Even better made the day ahead.