Slaw shows up on the menu a lot. It’s not that overly creamy, soggy stuff from the grocery store deli. It is thin shreds of cabbage and carrot lightly dressed with a vinaigrette or a light sweet and sour dressing like the one here. Slaw is so versatile. It marries well with Asian and Mexican flavors. It’s quick and easy. Finally, cabbage lasts for a long time in the fridge unlike other greens.
I made this one to go with Friday falafel.
adapted from Bobby Flay’s Creamy Cole Slaw
make 4 generous servings in 10 minutes
1/2 head savoy cabbage, finely shredded (I learned about Savoy cabbage from Marcella Hazan. It is a cross between cabbage and lettuce . . . less dense than run of the mill green cabbage).
1 large carrot, finely shredded
1/3 cup best-quality mayonnaise
1 tablespoons sour cream
1 teaspoon onion powder (I was desperate to get the meal on the table and didn’t want to take the time to chop one more thing so I threw this in instead. The original recipe calls for 2 TBS grated onion.)
1 tablespoons sugar, or to taste
1 tablespoons white vinegar
1/2 tablespoon dry mustard
1 teaspoon beau monde seasoning (The original recipe calls for celery salt which I didn’t have.)
Salt and freshly ground pepper
Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
Me: A (I usually eat half of the bowl before it makes it to the table)
Alia: F (This is something Alia hasn’t warmed up to but I still put it on her plate.)
You won’t want to miss tomorrow’s post, “The Other T Word”!