I'm lucky to have two libraries not more than five minutes away from Gregory's house. I can ride my bike to the High Springs Library and this year I discovered the Alachua branch.
I'm working my way through their cookbook slection and above books was one of many I've enjoyed.
My favorite coleslaw recipe is Crack Coleslaw but always looking for other recipes without a lot of mayo.
1/2 medium red onion, minced( used 4 green onions-tops and bottom)
16 oz shredded cabbage
1 carrot, shredded
1/4 cup dijon mustard
1 tablespoon mayo ( used Greek Yogurt)
1 tablespoon apple cider vinegar
1/3 cup honey
zest and juice of 1/2 lemon
1 teaspoon caraway seeds or celery seeds (didn't use either one)
1/2 cup pecans, chopped ( used 1/4 cup)
1/2 tablespoon brown sugar
1/2 tablespoon white sugar
1/2 tablespoon unsalted butter
1/2 teaspoon cayenne pepper
1/4 cup dried cranberries
Mix onion, cabbage and carrot in a large bowl.
In another small bowl whisk mustard, mayo, vinegar, honey, lemon juice and zest and celery seeds. Season to taste with salt. Pour dressing over coleslaw mix. Toss well then chill in the fridge.
When the coleslaw is in the fridge melt butter in a pan and toss in pecans. Sprinkle with cayenne and brown sugar and toss to coat. Slide onto parchement paper and put in the freezer until chilled.
When ready to serve, add the spiced pecans and cranberries to slaw and toss to combine
I added the canraisins when I was ready to eat it.