Vegetarian

This recipe can be frozen and whipped out whenever company comes over. Also try stuffing the potatoes with different kinds of cheese, sautéed shrimp, etc. Makes a great meal with a green salad.

Esther Shaver owns one of the best bookstores in town. Her store, E. Shaver’s, was one of the first places to carry my cookbook. Not only is her store great, but so is her coleslaw!

To me, the secret to good slaw is the way you cut your cabbage. I have found that I prefer half of the cabbage coarsely chopped in a food processor and half hand-sliced very thin. Use outside dark green leaves, too, for color.

We serve this salad with most of our seafood dishes at the restaurant. It’s also quite good at an outdoor fish fry.