Today’s Doris Project recipe post comes from… me! By way of a note card I sent to Rich’s parents 12 or 13 years ago thanking them for a lovely weekend, which, kinda handily I think, included this recipe, based on the Patio Daddy-O “50’s Recipes with a Modern Twist” cookbook .
I’m not seeing much new century about this recipe, but it is good, and mebbe even better than my (former) Best! Cole Slaw recipe – it is certainly a bit simpler to toss together, and Rich prefers this version so, BONUS!
INGREDIENTS
Veggies:
•1 head cabbage, shredded (4 or 5 cups)
•2 or 3 carrots, peeled and grated
•Fresh minced parsley
Dressing:
•1-1/2 cup mayonnaise
•3 tbsp sour cream
•1/3 cup white vinegar
•1/8 to 1/4 cup sugar – to your taste
•1 tsp hot sauce
•1 tsp sherry peppers sauce*
•Poppy seed
•Celery Seed
•Salt and pepper to taste
*A note on the ‘heat’ part of this very nice salad: the original recipe called for ‘6 drops of hot sauce’ – which is kindof subjective, to my way of thinking. I opted to use a teaspoon of my own zippy and sweet sherry peppers sauce, and the salad was very nice, but there was really no ‘heat’ at all, so go 
ahead and try this, even if you’re not a huge fan of spicy – mebbe just start with a couple of drops of hot sauce (or go ahead and make your own batch of sherry peppers – I put it in just about everything) and make the salad as zippy (or not) as you like.
Back to the cole slaw, and it really could not be simpler:
Combine the dressing ingredients together in a large bowl, then add the cabbage and carrot and toss to coat.
Cover and stash in the fridge for a couple of hours to let the flavors blend and really chill the salad.
Toss with the chopped fresh parsley just before serving.
Tasty coleslaw!
One other benefit of this recipe as opposed to my former favorite; the coarsely chopped veggies stand up to the dressing better and the salad stays fresh and crispy in the fridge for several days, which means I have plenty of time to thoroughly enjoy it.
Bonus, again!