What a month it’s been! The past two weeks I’ve been working several ten to twelve hour days for my regular job, plus teaching four cooking classes. Oh and let’s not forget the birthday parties, potlucks, family events and fundraisers. I’m lucky if I have enough energy to take a shower before I crawl into bed. I’m sure you’ve all had a time in your life where you feel like you’re doing a frantic dog paddle just to keep your head above water. So when you suddenly realize that in four hours you’re supposed to bring a salad to share for a potluck filled with people who have various dietary needs, you need a recipe that can be thrown together quickly with very little work. For me, this coleslaw is that recipe.The family event we were attending had people with diabetes, lactose and/or gluten intolerance, and vegetarians. This meant no creamy or mayonnaise dressings, and no honey or sugar in the dressing. It of course meant no bacon, an easy way to boost flavor in salads. But the hardest part for me was that winter just ended and it’s not really salad season yet, which makes it hard to put together a tasty one for twenty or more people on a budget.
