Back in the early '70s, my parents decided it was time to own a farm. Because of the way the farm was situated, it was about 1/2 mile from the main road. As a result, we became friends with our neighbours - the Graves - as we used to drive to their farm in the winter and then snowmobile over to our farm. This recipe comes from Grace Graves and is as easy as it is tasty.

Note: It's best if made 2-3 days ahead of time to allow the dressing to be absorbed and soften the cabbage.

INGREDIENTS: Serves 5-10

  • 1 tsp Salt
  • 1 very large cabbage (about 10 cups)
  • 1-2 cups grated carrot
  • 1/4 cup thinly sliced scallions
  • 2 medium sized Vidalia onions sliced very finely
  • 1/4 cup chopped celery


  • 3/4 cup sugar
  • 1 cup of white wine vinegar
  • 2 tsp dry mustard
  • 3 tsp celery seed
  • 3/4 cup vegetable oil
  • 1 tbs hot horseradish

Now Cook:

1. Finely slice cabbage. Mix with onions, celery, salt, carrots and sugar. Toss together and let stand while making dressing.

2. Combine vinegar, mustard, celery seed and horseradish and bring to a boil.

3. Add oil and pour over cole slaw. Stir and chill for up to six days

Hint: I usually double the dressing recipe for a little bit more bite, but it's a personal preference.