Red Cabbage

I knew very well, other than the color of the Red Cabbage, I wouldn't find much difference in the way of taste. Possibly, the texture my be slightly different however. I did notice that the Red Cabbage seemed to have more of a "crunch" and from the information that I found, the red version keeps better. With the temperatures still sky rocketing, the last thing I felt like doing was boiling cabbage on the stove or even turning the stove on for that matter. So, I decided to make a colorful coleslaw with the shredded red leaves. And colorful it was, with some leftover Orange Cauliflower and green onions added to it, it was as pretty as it was tasty. Seasoned with mayonnaise, soy sauce, apricot vinegar and little sesame oil, it had an oriental flavor and was delicious. A sprinkling of sesame seeds on top of each serving finished off the side dish. This was a far cry from the type of coleslaw that I grew up with. My 90 year old Grandfather, was and still is the "slaw maker" in our family. His recipe doesn't get any simpler; Shredded traditional cabbage, which is considered "White Cabbage" by the way, Miracle Whip salad dressing, apple cider vinegar and sugar. It sounds crazy, I know, but it is actually tasty and has become a comfort food over the years. I'm starting to think that Miracle Whip and sugar may be some kind of fountain of youth. At 90 years old, Gramps still drives, lives on his own and up until a couple of years ago, worked at Costco. As good as my red cabbage coleslaw was, I think his might just be better...for 90 reasons!