Edible Paradise

Here’s a sweet-tangy Southern version of coleslaw that goes well with grilled steaks, barbecued brisket or ribs.

INGREDIENTS:

1 cup honey
1 cup white wine vinegar
1/2 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon celery seed
1 large head cabbage, finely chopped
1 cup diced celery
1/2 cup diced green pepper

METHOD:

In small saucepan combine honey, vinegar, onion, salt and celery seed. Bring mixture to boil. Reduce heat and simmer ten minutes. Cool.

Toss cabbage, celery and green pepper together. Add dressing and toss to coat. Cover and chill several hours or overnight to blend flavors.

YIELD: Makes 8-10 servings.