While we were visiting my aunt Linda and uncle Jim in Breckenridge, Colorado, Linda made an amazing meal of chicken, sweet corn and coleslaw. I loved this version of coleslaw so much that I had to ask her about it. Beautiful combination of purple and regular cabbage, celery, green onion (?) and coleslaw dressing. I tried remembering as much as I could and made an attempt to replicate it.
Aunt Linda’s Coleslaw
1/2 head of purple cabbage (cut into bite-size pieces or shredded)
1/2 head of regular cabbage (cut into bite-size pieces or shredded)
2 celery stalks (diced into small pieces)
3 green onions (diced into small pieces)
Hidden Valley Coleslaw Dressing (I think I used about 3/4 to 1 cup – use as much as you like.)
salt & pepper to taste
Mix all ingredients in a large bowl and refrigerate before serving. Enjoy.