COLORADO COLESLAW

This recipe for “Colorado Coleslaw” came from an Illinoisian, Bill Richards, of St. Charles, Ill. “My mom and stepdad would take a train out to California to visit his sister in the Bay Area,” he says. “One year they drove out there, instead, and, going through Colorado, they diverted to a dude ranch there. They had this coleslaw for lunch.

“It came from a cookbook that they gave me called ‘Chuck Wagon Cookin’,” says Richards. “It’s ideal for chuck wagon days before the days of refrigeration because it will keep for days without breaking down. The honey and vinegar retard bacterial and microbial growth.”

“It’s one of my favorite recipes,” he says. “Everybody just loves it when I make it.”

RECIPE: Colorado Coleslaw
Originally from a booklet called “Chuck Wagon Cookin'.” Transcribed by Bill Richards, Geneva, Illinois. Serves 12-20 depending on portion size. Prepare 3 days in advance of service. The slaw keeps refrigerated for weeks.

Ingredients
1 small (2-ounce) jar pimientos, diced
1 medium (about 2 pounds) green cabbage, finely shredded
1 medium white onion, peeled and diced
1 medium green or red bell pepper, seeded and diced
For the dressing:
1/2 cup honey
2/3 canola or mild olive oil
1 cup white vinegar
2 tablespoons sugar (may substitute stevia)
2 teaspoons salt

Directions
Prepare the slaw 3 days in advance. In a large glass or stainless steel bowl, combine the pimientos, cabbage, onion, and bell peppers and mix well. Combine all the dressing ingredients in a saucepan. Bring to a boil, not stirring, and pour over the cabbage mixture.

Immediately place in the refrigerator and seal the bowl well with plastic wrap or aluminum foil. Leave alone for 3 full days. After 3 days, mix to blend all the ingredients. Serve.