Coleslaw

A few years ago our friend April made coleslaw when she and her husband invited us over for dinner. I don't think I had had coleslaw since living in Germany for a year in high school, and I had forgotten how much I liked it. Michael also liked April's coleslaw, which is saying a lot because he only likes coleslaw that lives up to his memory of what A&W coleslaw tastes like. Consequently, I knew that I had to ask April for her recipe. Since then coleslaw has become a staple at our house, especially with Indian food. Something about the lemon and mayonnaise contrasts nicely with Indian spices. We also like to eat it in the summer with hamburgers and a pickle, or two, on the side.

Coleslaw
serves 2 adults

Ingredients:

• 1/4 cup Hellmann's Real mayonnaise
• 1 Tbsp. lemon juice
• 1/2 Tbsp. granulated sugar
• 1/4 tsp. sea salt
• 3 1/2 cups (8 ounces) shredded green cabbage
• raisins and sunflower seeds to taste

Instructions:

At least 30 minutes before serving, mix together the mayonnaise, lemon juice, sugar, and sea salt in a medium-size bowl. Add in the shredded cabbage and stir thoroughly. Put the bowl in the refrigerator for at least half an hour. Before serving, add the raisins and sunflower seeds to the coleslaw, or let people sprinkle them onto their individual servings.