Coleslaw my way

I love cabbage, because it's so versatile, but also so tasty in its many ways.  The crazy thing is that I have never made coleslaw until last week.  I've had coleslaw loads of times, some good some great, and I've finally decided to make some myself.  I was inspired by a coleslaw I had at a Pork Party a few weekends ago at a Slow Food Market.

I used a cone shaped cabbage I picked up at the Slow Food Market:

And peppers I picked up at a hobby farm.  Believe it or not, I paid $2.50 for all those vegetables.  I love this hobby farm, it's not advertised in any way, but I found out about it in early Spring.  The onions were a dollar, and the 4 corns were free.  The rest of the vegetables were 10 cents a piece.

Since I had all the coleslaw to myself, I was having it twice a day for three days in a row.  It was so good that I didn't even get tired of it, and surprisingly it remained crunchy.

It was good enough to eat alone.

I also had it with a pork roast stuffed with prunes and cabbage pierogi.

Pork sausage, of course, and my fave mustard, Polish with horseradish.  I sliced it up for easy dipping.

Here I had it without mustard.

Ingredients:

- cabbage

- carrots

- peppers

- apple cider vinegar

- grape seed oil, or any oil really, I used grape, because it barely has a flavour

- mustard seed powder

- celery seed

- S&P

- a bit of sugar

Chop the cabbage, mix all other ingredients and pour over chopped cabbage.  Mix it all up.  You can eat it right away, but it tastes even better after it stands for a while and the flavours get to mingle.

I didn't measure anything, just taste as you're adding and mixing and adjust to your liking.

I like this so much that I made it again this weekend.