Cabbage and Carrot Slaw

This week I went to visit my sister.  One thing we have in common is our love of vegetable gardening. We both live in Florida which means our gardens grow year round.  Collards and Cabbage are still growing in her garden so I was excited to gather the collards and one of the purple cabbage. 

As soon as I got home I washed, cut out the stem, and cut the collards into strips.  In boiling water I blanched the collards and then shocked them in an ice bath to cool and stop the cooking.  These went in the freezer for future use.

The carrots in our garden are finally growing so we pulled a few.  Putting the purple cabbage with the orange carrots sounded like a beautiful dish. 

After I grated the cabbage and the carrots I decided to put in 1 cup raisins

Generally I make my dressing with buttermilk, mayo, sugar, celery seeds, salt, and pepper but this time I was out of buttermilk.  Ranch dressing is basically buttermilk and mayo so I took the chance and started my salad dressing with 3/4 cup of bottled ranch dressing.  To the dressing I added 1/8 teaspoon celery seeds, a sprinkle of salt and pepper, and 1 1/2 teaspoons of sugar.  It did not taste exactly the same but it was good. 

Poured the dressing into the slaw and combined then put it in my serving bowl and added a sprinkle of fresh parsley.

The visit with my sister was quite delightful and the fresh vegetables I came home with was a special treat too. Did I mention it was her birthday.  So Happy Birthday sister!!