Red Barn Coleslaw

 

My very first job at the age of sixteen was working at the Red Barn Restaurant in Elyria, Ohio.  Starting on French fries and working my way up to morning shift manager, I loved to open the building at 6:00 a.m. and work all by myself in the peace and quiet.  I could really get a lot done by 8:00 when crew members started to arrive.  One of my duties was making the coleslaw.  Not only was it included in every chicken dinner (and boy, did Red Barn have GREAT fried chicken!), it was also on the salad bar.  Although I used to make a vat that could easily feed 100 people, I still use a similar pared-down recipe today.

 

1 head green cabbage, cored and shredded (however you like it)

1 medium onion, chopped finely

1 cup carrots, finely shredded

1 ½ cups Miracle Whip (I like the zip of Miracle Whip best)

3 T. sugar

1 T. salt

 

Mix all of the above together in large bowl that will accommodate the ingredients.  Cover and refrigerate for at least 4 hours, better if left overnight for best flavor.  Enjoy!