The Hungry {Romance} Writer: Classic Coleslaw

OMG! Less than two weeks before Every Deep Desire’s release date! It’s so hard to believe that fourteen years ago I announced I wanted to write a romantic suspense series, set in Savannah about a group of ex-Green Berets that would also redeem Shakespeare’s greatest tragic heroines, and that the first book (a retelling and redemption of Romeo and Juliet) hits the world on March 6. It’s also hard to believe how much work goes into not just the writing but the outlining, editing, promo, marketing, etc. And since St. Patrick’s Day is almost here, and corned beef will be on sale for a few weeks, it’s time to buy a few flat-tip briskets and freeze them.

Although I’m a Jersey girl, and grew up surrounded by cabbage farms (yes, there are farms in NJ), I don’t like the smell of cooked cabbage. So, what do I serve with corned beef? My mother’s classic cole slaw which I recently discovered is very similar to a cole slaw recipe I found in one of my Savannah cookbooks. Coincidence? I don’t think so!

As the Fianna warriors (the secret army of Celtic assassins descended from the Druid warriors who fought off the Roman Invasion of Britain) in Every Deep Desire would say , Bain taitneamh as do bhéi! (Bon Appetit or Good Eating!)

(Yes, my Green Berets are up against a secret society of warrior assassins. There are also pirates, hot love scenes, and a poisonous lily all in the service of redeeming Shakespeare’s tragic love story.)

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Classic Cole Slaw

This is my mother's recipe and when I was a kid I preferred it sweeter. But now that I'm an adult, I only use a dash of sugar to offset the vinegar. I also often use bagged fresh shredded cabbage and carrots to save time.

Course Salad

Prep Time 10 minutes

Mixing Together 5 minutes

Servings 6

Calories 275 kcal

Ingredients

• 4 cups coleslaw (1 bag) or 1/2 head shredded cabbage & 2 grated carrots
• 1 cup fresh spinach torn into small pieces
• 1 cup mayonnaise
• 1 Tablespoon apple cider vinegar
• 1/2 teaspoon celery salt
• 1 teaspoon sugar
• 1 Tablespoon caraway seeds optional
• 1 cup raisins optional

Instructions

1. Stir all the ingredients together in a large bowl until well mixed. Refrigerate for at least an hour before serving.

2. My kids hate caraway seeds and raisins so I often divide the cabbage and make two salads – 1 for the adults with caraway and raisins and 1 salad for the kids without those ingredients. But sometimes I just make them eat raisins because I'm not in the mood to cater to them. LOL.