Q: I absolutely love the coleslaw at Daddy’s Country Kitchen in Acworth. It is a buffet restaurant that serves vegetables, delicious fried chicken and cobbler. I have asked to speak with the person who makes the slaw, but they won’t let me. Please see what you can do (to get this recipe). My husband will only eat slaw from Daddy’s. Thank you. — Candy Ellison, Kennesaw
A: Donna Johnson, owner of Daddy’s Country Kitchen, was happy to share this simple recipe whose secret probably lies in the choice of mayonnaise and then the addition of some sugar and salt. “People order our cole slaw for their get-togethers, such as a family reunions and neighborhood parties. We just got an order for a large amount for a rehearsal dinner. Or they’ll get a pint to put on top of hot dogs. It seems our customers like it a lot!” she wrote.
The restaurant version starts with two large heads of cabbage. We’ve scaled back to make a more home cook-friendly version. Of course you can change the proportions of the cabbage and carrot to suit your family’s taste. The dressing is the key.
Daddy’s Country Kitchen Cole Slaw
2 pounds cabbage
1 medium carrot
1/2 cup Blue Plate mayonnaise
2 1/2 tablespoons granulated sugar
3/4 teaspoon salt
Core the cabbage and be sure to leave some of the dark green outer layers to add color to your slaw. Finely chop the cabbage and put it in a large bowl. You should have about 7 cups
Grate the carrot and add to the cabbage.
In a small bowl, whisk together the mayonnaise, sugar and salt. Add to cabbage and carrot mixture and mix well. Refrigerate at least three hours before serving. Mix again when ready to serve. Makes: 7 cups
Per 1/2-cup serving: 91 calories (percent of calories from fat, 68), 1 gram protein, 6 grams carbohydrates, 2 grams fiber, 7 grams fat (1 gram saturated), 3 milligrams cholesterol, 172 milligrams sodium.
Daddy’s Country Kitchen
3485 Acworth Due West Road, Acworth. 770-974-2281, www.daddysacworth.com