what better on the 4th than food

and hell it is hot enough might as well make some cool coleslaw...

I've put up a recipe before.... here's today's iteration

Finely slice (first in half and then from tip to roots so you have ribbons) 1 large vidalia (or other sweet or not sweet onion).

Put sliced onions in cold water, rinse and drain a handful of times while you finely chop (yes motherfuckers chop this shit yourself, get a knife and just fucking do it)

while you finely slice up on large head of cabbage.

head of cabbage goes in bowl. some salt, and today I actually poured about 1/2 cup of Grillo's Pickle juice in there as extra brine/flavor.

massage and toss well (with your hands)

peel and then grate 4 large carrots into the cabbage.

finely julienne one cubanelle pepper and then cut into about matchstick lengths.

now drain the onions and squeeze as much liquid out of them as you can and toss it in the big bowl you have everything else in. Yeah you'll need a big bowl for this recipe.

Massage it all together, a couple times, get the salt and bring and ingredients all well integrated....

dust the top of the veg with some celery seed (more if you really like it, less if not but always need just  a tiny bit IMHO).

That can sit for now, or for days in the fridge before dressing it. Or you dress it NOW and do the same. shit, like i've said before, will keep for weeks in the fridge, but it won't last more than a couple days.

Dressing? Lots of variations here, but I really prefer the vinaigrette style slaw. that creamy shit just doesn't do it for me, far too sweet and yucky...  and this way you can make all your vegan friends love you....    and proudly serve a gluten free dish....

which is all dumb, food has to taste good first, plenty fit into those two categories w/o needing the label, and yes i'm not disrespecting those who chose either of those two particular lifestyles, duh, just yeah i dunno what i'm doing.

Dressing: 1 tablespoon of some german mustard, 1/2 teaspoon of mustard powder, some balsalmic, rice wine and apple cider vinegar, close to equal portions totalling between 1/2 and 2/3 of a cup. Shake well (i use jars I have for this purpose). Then I double the vinegar volume plus a bit more using some extra virgin olive oil. Shake the heck out of it, dump it all on the coleslaw.

Mix well.

Let it sit, then enjoy.

heddwch
G