Coleslaw makes a tasty side dish

Dear Heloise: I always enjoyed reading your mother's columns and now yours. I had your mother's recipe for coleslaw for years and years. Unfortunately, I cannot now find it. I would appreciate your reprinting it for me. — Sylvia V. Zalitis, Highland Park, N.J.

This slaw is better if made a bit ahead of time so that all the flavors have time to blend together. It's a tasty side dish.

You will need:

1 head cabbage (about 2 pounds)

Ice water to cover

2 ounces vegetable oil

1 ounce vinegar, lime juice or lemon juice (not all three)

1/2 teaspoon prepared mustard

1/4 teaspoon celery salt

1 ounce mayonnaise

Salt and pepper to taste

Dash of paprika

Shred the cabbage and soak in the water for 30 minutes. Meanwhile, mix together the remaining ingredients. Drain the cabbage and mix in the dressing. Refrigerate until ready to use. Enjoy! — Heloise

Dear Readers: Did you know that cabbage is part of the Brassica family?

What other veggies share the same family?

a. cauliflower

b. broccoli

c. brussels sprouts

d. all of the above

If you guessed "all of the above," you are right! FYI: If you like cabbage but it doesn't always agree with you, try the Chinese varieties (Pei Tsai, Pak Choy, Green Baby Pak Choy, NAPA cabbage, etc.) — they are said to produce less gas and are easier to digest. — Heloise

Dear Heloise: I freeze leftover hamburger buns and hot dog buns to use later as garlic bread. We call them Texas breadsticks!

Also, I use cilantro to cook with but waste a lot. So, I froze the remaining, and now I just pull it out, and it is so much easier to chop. — May in Texas