Sunday Slaw

Creamy Cole Slaw

I have a strange preoccupation with cruciferous vegetables. I know I could have worse issues – although my family may beg to differ (especially Alia). I work cabbage, cauliflower, kale, and broccoli into meals whenever possible. I haven’t dared to traverse Brussels sprouts territory yet. Someday. Someday.

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)

Scott:  B

Luca: B-

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”!


2 responses

  1. Yum! Glad i read this before hitting the farmers market! As for brussels sprouts, try Ina Garten’s roasted brussel sprouts. They’re better than french fries. I have had avowed greens haters ask for more (while fearing what they are). It is so simple…very hot 450. Toss them with olive oil and light sprinkling of sea salt. Place on a baking sheet. Bake for 20 minutes or so (they get brown on the outside but luciously green on the inside). Add more sea salt. I bet the kids like them!

    • The Brussels sprouts sound great, Trudi! I have made them roasted, but it has been a while. Enjoy the market! Ours opens up again next month. Can’t wait!

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