Enjoy summer-fresh produce at its peak

Published: Thursday, May 29, 2014 at 02:46 PM.

½ cup raisins (I use the light raisins.)

½ cup Vidalia or sweet onion, coarsely chopped (Optional)

In a bowl whisk together vinegar, lemon juice, sugar, mayonnaise, and sour cream; add salt and pepper to taste. Cover and refrigerate for at least an hour.

In a large bowl toss together cabbage, carrots, onions (optional), and raisins. Pour in chilled dressing and toss thoroughly to coat. Refrigerate, covered until slaw begins to soften about 2 hours or up to 2-days, before serving, toss coleslaw again.

 

Zucchini Salad

2 ½ pounds fresh zucchini, thinly sliced as coins



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