A match for so many meals, coleslaw is healthy, it is pretty, it has no starch and few calories.

Perfect for barbecue. Perfect as a standalone salad. And this recipe is very pretty on a plate. I love to serve slaw with ribs and biscuits. Heck, it makes a healthy late-night snack, though — truth be told — I prefer a cookie and decaf coffee.

Another night, we served the slaw as a side with seafood stew with rice. Joy to the world. This recipe is yummy and is a perfect accompaniment to fried chicken, pork or beef ribs.

Homemade coleslaw

Slaw

• One-half head green cabbage, shredded
• One-fourth head purple cabbage shredded
• Two carrots, peeled and chopped to your desired size
• One-half red pepper, seeded and chopped in small pieces
• One-half green pepper, seeded and chopped in small pieces
• One-half sweet onion, peeled and chopped in small pieces
• 1/3 cup dried cranberries

Dressing
• 2 tablespoons sugar
• 2 tablespoons distilled white vinegar
• 1 1/2 cups mayonnaise
• 3/4 teaspoon celery salt

Preparation

Combine the shredded and chopped ingredients in a large bowl. Add sugar to vinegar and stir to dissolve. Then add mayonnaise and celery salt and whisk to incorporate. Pour over salad and toss so that all ingredients are covered with dressing.

Chill and serve. One of Ilwaco Cider Co.’s brews would go very pleasantly with coleslaw and chicken wings.

David Campiche

Chilled coleslaw makes for a pleasant side dish on a warm spring day.