Perfectly seasoned Homemade Coleslaw

Stop HERE Best Coleslaw

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Perfectly seasoned Homemade Coleslaw

Stop HERE Best Coleslaw

Do you love coleslaw, but not the heavy dressing that masks the flavor of the crisp cabbage and carrots?

I created a perfect sauce, if I do say so myself, that pairs the right balance of dressing and vegetables to make a fabulous dish for sandwiches, or anything you want a great side for. I’ll show you just how easy it is to make one from scratch, and it just takes a few minutes!

Stop HERE Best Coleslaw E.V.E.R.


16 oz package coleslaw mix

4-6 green onions, optional

1/4 cup miracle whip

1/4 cup real mayonnaise

1/8 teaspoon celery seed

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon Emerills original seasoning

1/8 teaspoon Montreal steak seasoning

2 Tablespoons seasoned rice wine vinegar

dash salt


Thinly slice the green onions.

In a large bowl, combine the miracle whip, mayonnaise, celery seed, garlic powder, onion powder, Emerill’s, Montreal, vinegar and salt.  

Stop HERE Best ColeslawCombine well.  Add in the green onions. Stop HERE Best ColeslawThen pour in the coleslaw mix and stir gently to distribute the sauce evenly.  Stop HERE Best ColeslawServe immediately.

*You can make the sauce ahead 3-4 days and combine with the coleslaw mix and green onions just before serving. 

Carrie Groneman’s recipe. Copyright Carrie Groneman, A Mother’s Shadow, 2016

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Second Sunday Dinner

June 2nd Sunday Dinner

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It was a wonderful 2nd Sunday with a great turn-out. We had approximately 60 people come join us!  Once a month Stan and I open our home to our neighborhood for dinner, socializing and making friends.  A HUGE THANKS to our kids who also help with preparations, cooking, cleaning and during the dinner.  Stan and I were lucky (thanks to Tawni for the heads up) to get corned beef on a killer sale after St. Patrick’s Day, so I wrapped it well and put it in the freezer.  I was so excited to have the opportunity to serve Reuben sandwiches for the main course – it’s one of my very favorites. Aspen Mills Bread Company has very affordable marbled rye bread that is so delicious; and it paired perfectly with my cooked corned beef, slaw and dressing. Yes, I know that Reuben’s are served with Sauerkraut, but I decided to tweek it and serve it with crunchy slaw that is my own recipe. I love it this way.  The slaw is not too saucy, nor overpowered with the dressing and when using the broccoli slaw mix, it stays crunchy and crisp. The homemade Thousand Island dressing is a perfect fit for this sandwich. The German Potato Salad is great for summer since it does not have mayo in the dressing. I love the fresh flavors of this dish. For a dessert I made the the most decadent Brownie Cupcakes. These are not too chocolatey and do not need frosting – believe me, they are moist and uuummmmm good.

A remarkable night largely due to the wonderful Sister Missionaries –  Awesome friends seated on the couch too!

Second Sunday Dinner

Second Sunday Dinner

My sister Jody who is an incredible help every month with our dinner. DSC_1629Both of these men are in the Air Force and serve our country to keep our freedoms. THANK YOU to them and their courageous wife’s.

Left: The Daubs     On the right: The Coon’sDSC_1633The Forbush’s, the couple standing, are a huge support of our dinner’s.

The Corbett family (sitting at the table) are moving soon.  They will be greatly missed by the neighborhood but we wish them well and happiness in their new home. Second Sunday Dinner

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The menu this month:

Reuben Sandwiches on Rye bread* Homemade Thousand Island Dressing* Homemade Broccoli Slaw* German Potato Salad* Doritos Chips Red Grapes Dill Pickle Spears

Reuben Sandwich

Reuben Sandwich


Dessert – Decadent Brownie Cupcakes* Raspberry Shortbread Bars Chocolate Chip Cookies

Brownie Cupcake

Brownie Cupcake

 *Recipe on blog Copyright Carrie Groneman, A Mother’s Shadow, 2013

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