Uncle Teeter’s Coleslaw
As you can tell from my former blogs about my great-grandmother’s fudge cake and her delicious bing cherry salad dessert, I love sharing family recipes. I do it in hopes that others can enjoy these wonderful dishes that I’ve been savoring for over three decades.
After sharing some sweet recipes, I decided it was time to share something a little more tangy with our readers. This decision came to fruition easily once I found out about the passing of a distant recipe. Let me back up a little bit. My grandfather, who happened to be one of my all-time favorite people, has been gone from this earth for close to 8 years. He was born and raised in Arkansas and would tell us stories of back home, from before he moved to Illinois when he was in his 30’s. These stories gave me such a connected feeling to a state I’ve only visited twice in my entire 30 years of life. The characters from his stories, or my distant relatives, came to life with each of those two visits to the “natural state.” I had the blessing of meeting several of these people during my visits and as they visited my grandfather’s home over the years.
My grandfather was the oldest of 4 children, born in 1928. Two of his three siblings have now passed on, but I still have a few childhood memories of meeting them both. As his brother, Talmage’s only son passed away this week, I’m reminded of this recipe our family has been able to enjoy for many years thanks to my Great-uncle Teeter (Talmage).
Teeter owned a restaurant where he served fried fish and this coleslaw recipe that I’m sharing with you now, among other things. While I never had the pleasure of visiting his restaurant several hours away before it closed, I’ve been lucky enough to enjoy the slaw. Now, I think it’s time more people get to enjoy this tangy slaw.
Uncle Teeter’s Cole Slaw
Ingredients
- 28 oz Slaw mix
- 1 Green Bell Pepper
- 16 oz Zesty Italian dressing
- 1 TBSP sugar
- 1 Small Onion1 (finely chopped)
- Black Pepper (to taste)
- Garlic Salt (to taste)
Directions
- Finely chop Onion and Bell Pepper and place in large bowl.
- Pour in Slaw mix, Sugar, and zesty Italian dressing2.
- Add Garlic Salt and Black pepper to taste.
- Serve Immediately or refrigerate. Consume within 48 hours for best taste.
- I prefer to use sweet onions, but any onion will work. ↩︎
- I add the entire bottle of dressing knowing some will absorb into the slaw mix, but if you like a drier slaw you can start with half the bottle and add more according to your preferences. ↩︎
AFFILIATE DISCLAIMER: WE MAY EARN A COMMISSION IF YOU PURCHASE THROUGH OUR LINKS
