If you're in the Nashville area, Meridee's Breadbasket in Franklin is definitely something you won't want to miss. Our family loves Meridee's, it's my favorite restaurant, wonderful food, fresh baked pies (the key lime is ahh-mazing and you can never go wrong with the cherry) homemade bread, what's not to love.
I have their cookbook and have made so many things, everything I've made has been excellent and their Swedish Coleslaw is outstanding. I'm a huge fan of Log Inn Coleslaw in Warrenton, Indiana, and their recipe is closely guarded. A couple of tweaks to Meridee's recipe and it's amazingly similar. Log Inn hand grates their coleslaw into long shards, I don't do that, I just use a bag of coleslaw mix.
This coleslaw keeps for days, I just put it in Ball jars and store in the fridge. It's so good, and so easy to make, give it a try and see if you don't agree. If you make it with Splenda, calories are very low.
I'll give you my tweaked version first, then the original.
1 bag of coleslaw mix with carrots
1 cup sugar - I don't use sugar, I use slightly less than 1 cup of granular Splenda, approximately 3/4 cup
1 large onion
1 bell pepper, any color works, I like red
1/2 cup water
1/2 cup cider vinegar
1 Tablespoon vegetable oil
1 heaping tsp. celery seed
1/2-1 tsp. black pepper
1.5 tsp. salt
I use the food processor to chop the onion and pepper, then put the sugar, salt, water, vinegar and vegetable oil in a covered jar and shake until combined. Toss with coleslaw, onion, pepper and celery seed and put in the fridge for a few hours for the flavors to marry.
Here's how mine is different than Meridee's.
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Her recipe uses a quart of shredded cabbage, a medium onion and no bell pepper or black pepper.
She puts the cabbage and onion in a brine of 2 cups water and 4 tsp. of salt, soaks for 30 minutes, then drains and rinses. She does NOT use any more salt when she puts it together,
She cooks the sugar, water, cider vinegar, celery seed until sugar is dissolved. I didn't do this, since I used Splenda it wasn't grainy, but if I used sugar I probably would dissolve it. And she also doesn't use any oil. I think just the tablespoon of oil makes a big difference in the taste.
Whichever way you make it, it's excellent coleslaw...
Enjoy ~ Jan
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