Creamy coleslaw is a basic recipe every good cook should have in their recipe file. This version is perfectly tangy and sweet–not bland and boring.
Yesterday we were roasting hot dogs over a fire in our yard. That’s a pretty normal event for us in the spring and summer. My kids would rather have a roasted dog than anything from a restaurant and we were celebrating the last day of school (and my birthday) with my parents from out of town.
And everything was fine.
Until my mom goes, “Is that your bull?”
My husband, dad and I look up–and there stands Cary, our bull. Eating leaves from one of the trees IN MY YARD.
Shoot. Drop hot dogs. Commence cow wrangling.
This is a problem, because, if you aren’t familiar with cattle, 1) he wasn’t supposed to be out and 2) we had to get him back in. I ran to the barn for a bucket of sweet feed to try to coax him back down our long driveway and into the field. He’s huge by the way, did I mention that? And Jeremy made a wide circle around him and headed down the driveway to open the gate. I got the feed and trucked it back down to where the bull was now enjoying a drink of water from the kids’ swimming pool.
“Come on Cary…” I coaxed, shaking the bucket near him. He tossed his head and tried to dart off to the left. With no four wheelers, and only open fields around us, he could have gone anywhere and there was little chance I could have stopped him. I jogged around his side and steered him back the other way. Once he was pointed toward the end of the road and the open gate, I fell in several feet behind him and just walked as casually as I could.
My dad took the left flank but decided to start whooping and whistling. “Dad! Stop it Dad!” Cary started to turn. “DAD! Be quiet!” Dad stopped. And Cary resumed his path. Thankfully he walked right down the road and turned into the gate and back to pasture. From the base of the hill, Jeremy closed the gate and yelled “Go block the water gap!”
Good thing I’m in shape because now I climb through the barbed wire fence and take off running across waist-deep grass pastures to block the fence opening where our creek runs through our property–on the other side of our farm. It’s a common place for the fence to be torn down, so that was the first place to check and Cary couldn’t get there before I did.
In my haste to check the gap, I failed to notice the 30 inch tree that was laying on the fence about 10 feet to my left. Of course Jeremy didn’t let me live that down. Once the fence was repaired, all was well and they are all in today…as far as I know anyway.
About this recipe
Even with all the cow wrangling, some of this southern coleslaw would have made things better. We could start a war about how to make cole slaw, but this is your basic mayo-based cole slaw, but better than (you know what I’ll say) store bought. And with just sugar, vinegar and mayo, making your own is so much cheaper! I find that the pre-shredded cabbage in a bag is sturdier and holds up to the acid in the recipe better–doesn’t break down as fast. But feel free to shred your own if you would like.
Southern Cole Slaw and Potluck #2
- 1 7.75 ounce bag pre-shredded cabbage or cole slaw blend
- 3 tablespoons apple cider vinegar
- 3 tablespoons granulated sugar
- 5 tablespoons mayonnaise
- Mix everything together in a bowl.
- Chill at least an hour for the flavors to blend. Don't make it too far ahead--three or four hours at the most.