Growing up in a diabetic home, square meals and nutrition was very important to my mother and an interest I took to heart. In the late '90's I conceived and developed, Recipe$ 4 $urvival, Utilitarian Cooking and Much More, the highly acclaimed Manhattan Neighborhood Network cult classic cooking show. A graduate of the Natural Gourmet, the Institute for Food & Healing, I consider myself an authority on cost effective, resourceful, efficient and mindful cooking.

One of my favorite cost effect dish is COLE SLAW!

Feeds many, lasts a long time, its delicious and healthful.

I call my cole slaw, "D*s D*lectable purple and gold cole slaw"

The name of the dish came naturally to me as the ingredients I use are all in the purple and gold color family, I boast Gold in my surname and I was a proud member of the Wheeler School GOLD team 'pride'. The gold mascot is a lion, our nemesis, purple cows.

Ingredients:

For the dressing:

1 C - fine quality, preferably organic olive oil - mayonnaise

1/4 C - Mirin, rice or apple cider vinegar

1/4 C orange juice

1/4 C honey or maple syrup

Salt & Pepper

For the slaw

1 head of purple cabbage - thinly sliced

1 red/purple onion - thinly sliced

1 Jana gold apple - diced

golden raisins - rehydrated

WHAT 2 DO?

I start by making the DRESSING

Put the mayonnaise in a mixing bowl.

Thin the mayo out with the orange juice, the mirin or the vinegar of your choice honey or maple syrup.

SIDENOTE: If you're ever in a pinch to make this dressing adding a 1/4 - 1/2 cup of bread & butter pickle vinegar is fantastic for this dressing.

Mix until the mayo is not lumpy and becomes perfectly creamy.

I added three grinds of pepper to this and a pinch of sea salt and mixed well again.

CUTTING THE SLAW:

Tear off and discard the tough outer layers/leaves of the cabbage.

With a sharp knife cut the cabbage head first in half.

Do this by standing the cabbage on its stem end, hold firmly and slice down. Lay each half flat on the cutting board and cut into quarters.

Starting from the top of a quartered section, not the root/stem end, THINLY SLICE - methodically across the cabbage section.

Cut as close to the stem keeping in mind the cabbage is tougher and quite spicy down there. Each time you cut a section of the cabbage add it to the bowl with the dressing mixture and stir to coat.

Add a pinch of good/Kosher salt each time you do this also.

If you feel you don't have enough dressing mixture, repeat as above but in another bowl and add to the preparing bowl. I like my slaw light on the dressing.

Add the diced apple hydrated golden raisins, chopped dates, and toasted sunflower seeds.

Refrigerate. Best served very cold after some time of marinating.

Donna R. Goldman