No Whey, José!

This cole slaw recipe was passed down from my paternal grandmother, Marie Kirk. It is by far the best cole slaw I’ve ever had, and it always gets great reviews at barbeques and picnics.

1 medium head of cabbage, shredded

1 carrot, shredded

3/4 cup Vegenaise (I usually go a little shy on this measurement..anywhere from 1/2 cup to 3/4 cup is okay)

1 tablespoon yellow onion, minced

1 tablespoon white vinegar

1 tablespoon sugar

1 teaspoon salt

Sprinkle of black pepper

Sprinkle of dill weed

Sprinkle of caraway seed

Combine all ingredients in a large bowl and mix well to combine. Refrigerate for at least 30 minutes to allow flavors to combine. Mix well before serving.

Note: When you first combine all the ingredients it might look a little dry. Don’t add more Vegenaise! After the slaw is refrigerated all the juices come out and makes it much more “wet.” I always look at it and say, “It needs more Vegenaise!” but my dad reminds me that it won’t be dry after it has time to sit. Trust us, it’ll come out delicious!

Variation:

• One bag of pre-made cole slaw mix will also work great if you don’t have the time to shred the cabbage and carrots yourself.