Salad days: Part 2
On a recent sunny day we made summer salads to go along with our grilled items, a Nicoise-style Green Bean and Potato salad by me (read about that HERE) and a creamy cole slaw with a lovely and surprising nip by bride Beverly.
“Coleslaw” or “cole slaw” is the Anglicized Dutch word “koolsla,” shortened from “koolsalade” for “cabbage salad.” But, despite the Dutch lineage of the term, it’s an Irish creation, an end-of-month dish made from leftover veggies mixed with cream.
I’m particularly fond of Beverly’s cole slaw because she ordinarily grates her own fresh veggies (rather than buying the grated stuff in a bag in the produce section) and because it has that special bite.
Beverly’s Cole Slaw
1/2 head freshly grated cabbage (green with a little red if desired) or a bag of already grated cabbage mix
1/4 cup grated carrots (preferably organic) or thinly sliced radishes
1 tablesoon minced red onion
This makes enough dressing for a medium size bowl of cole slaw.
1/2 cup mayonnaise
1/2 cup sour cream
1/2 tablespoon fresh lemon juice
1 teaspoon sugar
1/2 teaspoon dried mustard
1/2 teaspoon celery seed
1 tablespoon freshly grated black pepper
Paprika for sprinkling on top
NOTE: All amounts are approximate. Substitutions and additions are encouraged. If you are counting points, use low-fat or fat-free mayo and sour cream, and artificial sweetener. If you are ambitious, make your own mayo. Flavored vinegars are a nice substitute for the less sharp lemon juice. A touch of horseradish, freshly grated or jarred, adds excitement.
Place slaw in a large bowl.
In a small bowl, whisk together ingredients for dressing.
Pour dressing over slaw and mix gently.
Sprinkle with paprika and allow to set for a few minutes or up to several hours in the refrigerator before serving.
Photo by BEVERLY M. ELANDER