Dear Heloise: My oldest son is coming home in early September, and we’re having a family dinner during his first night here. His company transferred him to Japan two years ago, and it’s been a long time since he’s visited. I want to make all his favorites while he’s here, and if there was one thing he loves, it’s your recipe for coleslaw.

I have somehow misplaced the recipe, so I’m asking you to reprint it for me and for anyone else who loves coleslaw. — Anna L., Phoenix

Anna, I love this easy-to-make coleslaw, too. In fact, it has been a family favorite in my household for as long as I can remember. So, here it is:

1 head of cabbage (about 2 pounds)

Ice water

2 ounces vegetable oil

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

1/2 teaspoon prepared mustard (yellow, not powdered)

1/4 teaspoon celery salt

1 ounce mayonnaise

Salt and pepper to taste

Dash of paprika

Shred the cabbage and soak in ice water for 30 minutes. If you use bagged slaw, you can skip this step, but it does make the slaw nice and crisp! Meanwhile, mix all the other ingredients together. Drain the cabbage and mix it in with the dressing. Refrigerate until ready to serve.

If you love a side dish that complements any meal or any of your favorite recipes, then you’ll love my pamphlet “Heloise’s All-Time Favorite Recipes.” It’s so easy to get a copy. Just go to www.Heloise.com or send $5 along with a stamped, self-addressed, long envelope to: Heloise/Favorites, P.O. Box 795001, San Antonio, TX 78279-5001. These have been family recipes for three generations and continue to be enjoyed by everyone