I remember my Grandma Ruth making cole slaw at her kitchen table when I was a little girl. She never used recipes. She learned to cook by touch, sight, and taste growing up on a farm in Ohio.
Her ingredients were simple – Miracle Whip, cider vinegar, sugar, salt, and pepper. Once the dressing had the right flavor, she poured it over a bowl of freshly shredded cabbage and grated carrots then promptly refrigerated her salad so the cabbage could wilt.
Ruthie, as we affectionately referred to my Grandma, always cooked to make the people she loved happy. It was never about her best dish or any pomp and circumstance about how good her food was. She never once bragged about how good her food tasted. But she would tell you how much my dad or my uncle loved a her chocolate pie. And that was the sole motivation behind her cooking – to make the people she loved happy.
For some reason, Baby Green has brought on food cravings from my childhood. I’ve made not one but two bowls of cole slaw in the last two weeks and we loved every last bite. My recipe is slightly different than Ruthie’s. I used yogurt cheese to make it a little healthier and added dijon mustard for tang.
With Labor Day coming up, I thought it was the perfect time to share this with you.
Have any big plans for the long weekend? We’re grilling out with some good friends. Can’t think of a better way to celebrate.
Other Gluten-Free Labor Day Recipe Ideas:
- Dairy-Free Tzatziki from She Let Them Eat Cake
- Glazed Chicken & Peach Skewers from Simply…Gluten-Free
- Two Potato Salad with Sweet Potatoes from Gluten-Free Goddess
- Labor Day Round Up from SS&GF
Stop by Full Plate Thursday for other recipe ideas.
Serves: 8 servings
- ½ medium green cabbage, shredded (about 4 cups)
- 2 medium carrots, grated
- 1/2 cup yogurt cheese
- ½ cup mayonnaise
- 2 tablespoons cider vinegar
- 1 tablespoon dijon mustard
- powdered stevia to taste
- salt and fresh ground pepper to taste
- Put the cabbage and carrots in a large bowl.
- In a separate bowl, mix together the yogurt cheese, mayonnaise, cider vinegar, and dijon mustard.
- Add stevia, salt, and pepper to taste.
- Pour dressing over cabbage and carrots. Mix to combine.
- Cover and refrigerate for 4 hours or overnight before serving.