Big Bear Storm Slaw

DEAR SOS: My husband and I had the pleasure of lunching at the Barnstorm Cafe at the airport in Big Bear City. They had absolutely the best coleslaw we have eaten. It was creamy and had a hint of dill. Do you think you could get them to share the recipe?

ANITA L. BANKE

Camarillo

DEAR ANITA: Barnstorm co-owner Barbara Cunningham said, “I always tell my customers that it’s a secret recipe, handed down from my mother in Ohio 1/8true 3/8, but it’s so simple I’m embarrassed.” It’s ideal, isn’t it, when a recipe is “so simple” yet so good? The cook slices the slaw by hand, but a slicer may be used. Sometimes red cabbage or chopped red peppers are added. You may use more or less cabbage depending on how wet you like the slaw.

Barnstorm Coleslaw

Active Work and Total Preparation Time: 10 minutes * Easy * Vegetarian

1 cup mayonnaise

1/4 cup sugar

Dash salt

1 tablespoon lemon juice

1/2 cup apple cider vinegar

1/2 teaspoon minced fresh dill

1/2 cabbage, thinly sliced or shredded (about 5 cups)

* Combine mayonnaise, sugar, salt, lemon juice, vinegar and dill. Pour over cabbage in large bowl. Mix to incorporate well.

8 servings. Each serving: 152 calories; 246 mg sodium; 8 mg cholesterol; 10 grams fat; 17 grams carbohydrates; 1 gram protein; 0.35 gram fiber.