Sweet sweet pink. . .Coleslaw. . ..

I like to make myself something a little special on Sundays, because the rest of the week I subsist pretty much entirely on sandwiches and rice. Today's experiment in the kitchen was to make coleslaw, based on a (modified) recipe from a little book of "country kitchen" recipes I got in my stocking last year. I have never worked with cabbage before, so I did what any sane person would do, and bought the obnoxiously purple and slightly cheaper one.

Here's the recipe and my rough translations:

3 cups cabbage (in steviese, 3 cups was downgraded to roughly a "schwack")

2 cups apples, thinly sliced (or, an apple)

1 1/2 teaspoons lemon juice (I love lemon juice! *two hearty shakes*)

1/2 cup sour cream or plain yogurt (half a cup is about half the container of sour cream, right?)

2 teaspoons honey (mmm. . .honey. . .*throws in a tablespoon)

1 tablespoon vinegar (but all I have is white wine vinegar. . .that works, amirite?)

1/2 teaspoon prepared mustard (SHIT, that sounds important! better measure that)

1/2 teaspoon salt (damn shaker is clogged. . .meh)

1/4 teaspoon pepper (love me some pepper!)

2 tablespoons of onion (this was my own addition, to give it some punch)

Directions: Shred cabbage, and combine with apples. Sprinkle with lemon juice. Hmm. . .what does "shred" mean in regards to cabbage? *hacks at it madly with a knife until bits are uneven but roughly chewable.*

In a small bowl, combine everything else for dressing, then toss cabbage and apples in dressing. 

Sounds like I botched the recipe pretty good, right? Wrong! It came out with a very light pleasant, sweet taste, nicely complimented by the addition of the onions. While not overwhelming, the sweetness worked well with the pink of the cabbage, making the dish almost . . .ladylike?

So I made a grilled cheese and ham sammich to balance that pink shit out.

et voila!