Clay's Kitchen : Brassicas and Leaf Vegetable Recipes

Brassicas and Leaf Vegetable Recipes

Julia Child's Coleslaw

Recipe from: The Los Angeles Times
Servings: 6 to 8

1 ½ teaspoons Dijon-style mustard
2 tablespoon wine or cider vinegar
1 teaspoon salt
1 teaspoon sugar
1 ½ pounds cabbage —shredded
⅔ cup diced celery
½ cup grated carrot
¼ cup diced green onions, or diced mild yellow onions
½ cup finely diced green bell pepper
1 small apple, peeled, cored, and finely diced
1 peeled cucumber, peeled, halved lengthwise, seeded and diced
3 to 4 tablespoons chopped parsley
¼ teaspoon caraway or cumin seeds
¼ teaspoon celery seeds
freshly ground black pepper, to taste
⅓ cup sour cream
½ cup mayonnaise

To make dressing: In small bowl, combine mustard, vinegar, salt and sugar. Set aside.

To make slaw: In large mixing bowl, toss cabbage, celery, carrot, green onions, bell pepper, apple, cucumber and parsley. Add mustard mixture to vegetables, tossing well to combine. Add caraway or cumin seeds, bay leaf, celery seeds and pepper to taste. Toss several times, adding a little more salt or vinegar to taste. Set aside for 20 to 30 minutes, then toss again and drain. (May be prepared up to this point, covered and refrigerated.) Combine sour cream and mayonnaise in bowl. Remove cabbage mixture from refrigerator, drain again and taste to correct seasonings. Toss with sour cream-mayonnaise mixture and serve.

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