Linda’s Cole Slaw

Advocate staff photo by PATRICK DENNIS -- Serve Linda's Coleslaw with grilled chicken, pork or fish. It also makes a fine topping for crawfish tacos. Show caption
Advocate staff photo by PATRICK DENNIS -- Serve Linda's Coleslaw with grilled chicken, pork or fish. It also makes a fine topping for crawfish tacos.

ADVOCATE-TESTED RECIPE

Linda’s Coleslaw

Makes about 6 cups. Recipe is from Linda Roy. For convenience, she uses the packaged coleslaw. If you have fresh cabbage, shred it finely and use that if you prefer.

1 bag 3-color Deli Cole Slaw (red and green cabbage with carrots)

¼ cup vegetable oil

2 tbls. vinegar or fresh lemon juice (I used Marukan Seasoned Gourmet Rice Vinegar)

¼ tsp. celery seed

½ tsp. yellow mustard

2 tbls. mayonnaise

6 radishes, finely sliced

1⁄3 cup sliced black olives

¼ cup finely chopped red or green bell pepper

Generous dash of paprika

Salt and pepper to taste

1. In large mixing bowl combine cabbage, oil, vinegar, celery seed, mustard, mayonnaise, radishes, black olives and bell pepper. Stir gently to mix well.

2. Add generous shake of paprika and season to taste with salt and pepper. Stir, cover and refrigerate until ready to serve.

Note: If using a fresh head of cabbage, shred it finely then cover it with ice and cold water for about 20 minutes. Drain thoroughly, pat dry with paper towels then mix with remaining ingredients.