Today was a traditional English barbecue.  In other words, it rained.  We try to plan a family barbecue every year – a day when no one is traveling on vacation, when my nieces aren’t out at one of their many little friends’ birthday parties (for 3- and 6-years old, they have a better social life than the rest of us).  Today was that day, and what happened?  Gorgeous and sunny when I woke up this morning.  Clouding over around noon.  Tipping down with rain by the time we lit the barbecue.  Then, of course, by the time we finished with lunch, the sun came out.

At any rate, I made this for last year’s barbecue and it has become a family favorite.  It’s not your usual slaw, but it is soooo good!

Cole Slaw

  • 1/2 large head cabbage, cored and sliced thinly
  • 2 large carrots, peeled and grated
  • 6 radishes, trimmed and grated
  • 3 green onions, thinly sliced
  • handful cilantro, roughly chopped
  • 1/4 cup mayonnaise
  • 1/4 cup creme fraiche
  • 2 tsp dijon mustard
  • 2 tsp grain mustard
  • 1/2 tsp salt, 1/2 tsp pepper
  • 1 tsp celery seed
  • 2 Tbsp cider vinegar

Toss the cabbage, carrots, radishes, and cilantro while you mix the dressing in a separate bowl.  Mix the remaining ingredients in a small bowl or measuring cup and stir well before pouring over the slaw and tossing thoroughly.  Now, I don’t particularly like my slaw swimming in dressing, so this will coat the salad well, but it won’t be soupy.  If you like it a little wetter, you might want to increase the amount of dressing.

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