My FAVORITE Coleslaw!

Being married to someone who works 12-hour rotating shifts, alternating between days and nights, often means that you have to celebrate holidays a little early or a little late. In our case, we are celebrating Independence Day a day early because he has to work tomorrow night. We're having barbecued ribs and our favorite coleslaw. There are so many variations on coleslaw and I have tasted very few that I didn't like, but this one is hands down my favorite and the one I make on a regular basis! I love the sweetness of the slaw complimented by the tanginess of the apples and cranberries. This recipe makes a decent amount for a small gathering but I always double it when making it for larger gatherings.


Before we begin, there are a couple of things you should know:

• I prefer using fresh cabbage and grating it myself because I think it just tastes better than the bagged coleslaw, however I won't judge you if you choose to use the bagged stuff for convenience :).
• The measurements for mayonnaise, half and half, and sugar are approximate. I never measure when I make this so when I made it today I actually took the time to measure things as I added them. But if your head of cabbage is slightly larger or smaller than the one I used you might need to adjust these particular ingredients slightly. You want the mixture to be just slightly soupy so the cabbage can sit and soak up some of that yummy goodness. I like to refrigerate my coleslaw for at least 4 hours if possible, and sometimes I will even make it the night before. 

Ingredients:
1 med. head of cabbage, grated
1 Granny Smith apple, cored and diced into small pieces (leave the peel on)
3 oz. dried cranberries
3/4 c. mayonnaise
1/4 c. half and half
1/4 c. sugar


Combine cabbage, apple, and cranberries in a large bowl (I always mix my coleslaw in a large bowl and then transfer it to something smaller and maybe slightly prettier LOL).
Stir in the mayonnaise and half and half.
Sprinkle sugar over top of mixture and then stir in completely.

Let sit in refrigerator for at least four hours, then serve.


I'm telling you, this is a YUMMY recipe! Hope you enjoy!!