When Stan and I were living in West Palm Beach back in the early 80s, Aunt Helen, who had been visiting some friends in Homestead, stopped by for a few days on her way back north. While with us, Aunt Helen introduced us to her friend, Adelaide, who also lived in West Palm Beach. Adelaide invited us all to dinner one night and although I don’t remember what the main course was, I was so impressed with the cole slaw that I requested the recipe. Adelaide was kind enough to share it, and I’ve also shared it with many people over the years.

½ cup sugar
1/4 cup vinegar (I use white balsamic)
1 tablespoon lemon juice
1 small grated onion and juice
1 small minced green pepper
2 tablespoons mayo
½ cup vegetable oil (not olive)
1 teaspoon each salt and pepper

Mix all ingredients until sugar is well dissolved. Toss this mixture with a small shredded green cabbage. Or if you’re lazy like me, just buy a “bag o’ cabbage” at Publix. Let your cole slaw marinate for several hours or overnight, stirring two or three times.