Coleslaw

 I promised the other day to give you a recipe for the salad with the carrot heart.  Remember?  When I posted about the mayo?  Anyway, this is the salad I referred to.  

Tyler came home the other day wanting to go to Famous Dave's for ribs.  When he gets and idea in his head like that, I can scarcely convince him otherwise.  But really, we don't need to be spending money on Famous Dave's.  I tried to compromise with getting the fixin's and making them ourselves, (or myself, who am I kidding including him?) and it was a battle, but I won.  I was more excited about making the sides than the ribs, personally.  I had never made coleslaw from scratch before (that I know of) but I was excited to make it.
We also had cornbread because why not make cornbread too? Tyler seemed satisfied with our decisions (or the decision I forced on him).   Actually, I think he might have said something like I was right and he was wrong and the ribs were delicious and he doesn't know what he'd do without me.  Or maybe I read into what he was saying a bit.  I don't know....hard to say, but the we loved the coleslaw and here is the recipe

Coleslaw
adapted from allrecipes.com
6 cups finely slices cabbage (add some purple too)
2 cups finely slices or grated carrots
             or instead of the carrots and cabbage, I used 2 8 oz bags of a carrot/cabbage mix.
1 cup mayo, homemade or otherwise
2-3 T prepared horseradish
1/4 cup apple cider vinegar
1/2 cup sugar
salt and pepper to taste

Mix cabbage and carrots in a bowl, or dump the bags into a bowl.  In a separate bowl, mix remaining ingredients and pour over cabbage.  Combine, cover and chill for 2-24 hours before serving.  The longer you let this chill, the softer the cabbage gets and the more it shrinks.  Keep that in mind