Had one like this similar in Alaska, so that's it's name. ***my omits Alaska cole slaw 5 cups shredded cabbage **I buy the preshredded plain, no carrots, etc at WalMart 1/2 cups almond slivers, toasted 1 1/2 cups dried cranberries 1/2 cup celery, diced**don't use 1/4 cup chopped green onions, white and green parts 1/2 cups chopped green bell pepper **don't use This is the creamy dressing I used and it works great: mix 1/2 c mayo with 2 Tbl cider vinegar **I used white wine vinegar, 2 tsp sugar, salt and pepper to taste Pour over coleslaw right before serving and toss JUST TO COAT Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid. Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well

Checked with school, and if we go the 30th of July, his school starts the day after we get back, so I'm looking at dates in June. Will make the final decision on dates and book by this Wed. He doesn't need a passport, per what travel agent told me today, BUT he will need a certified letter of permit from parents if it is just the two of us. Looking more like it will be the two of us. That's fine. Lana, I'll put a post on the Ak slaw thread. I modified it a bit and I love my version.

I did add the celery and green pepper. My 24 year old son said the celery "made it" for him! He liked the crunch it added. With that being said, if you know someone does not care for one or the other, I'd leave it out.

adellabedella_usa, I made a roasted tomato salsa with the last of my tomato harvest this year. It was so good that, I've been buying tomatoes ever since and making a weekly batch. I eat it with sliced avocados, scrambled eggs, warmed corn tortillas, and occasionally chips.