Can you ever have too many coleslaw recipes? I think not! I love coleslaw and I am always figuring out new ways of presenting it, flavours to add to it, etc. I especially like this version here today, which is a tad bit different than the usual variety. Salad season is one of my favourite seasons! But then having said that, I could eat coleslaw any time of the year!
It is one of those salads that goes with everything. We also like it as a pick on hot sandwiches, like pulled pork or turkey or chicken burgers. Believe it or not, its also very good on hot dogs!
I think I get my love of coleslaw from my mother. She made the absolute best coleslaw. She always did all of it by hand as well, the shredding of the cabbage, the chopping of the carrots, etc. I have to admit there is something almost calming to hand shred all of your vegetables. It is also a great way to practise mindlessness . . .
Additionally I think the texture of hand shredded vegetables is much nicer than anything you do by machine. I do cheat sometimes and grate the carrots on a box grater. I never buy the bags of already shredded coleslaw mix. In fact I really eschew any type of pre-bagged salad mix if I can help it. They always taste like bleach to me and I find that quite unpleasant.
There are only a few vegetables in this version today . . . its basically cabbage and spring onions. The cabbage gives a great crunch and the onion a bit of sharpness and of course colour.
I used a sweetheart cabbage for this, which has a lovely flavour and texture. It is neither too strong or too mild. Just in between. Most of the flavour comes from the dressing!
Its a simple dressing made by combining dairy sour cream along with some mayonnaise, vinegar, sugar and seasonings.
Caraway and celery seeds also provide a bit of crunch and some lovely flavours. I adore caraway seed and it boasts a beautiful affinity with cabbage. The two ingredients together are almost always synonymous with delicious!
*Creamy Caraway Coleslaw*
Serves 4
This well flavoured and attractive slaw makes a great summer side dish to grilled pork or poultry.
450g cabbage (1 pound)
60g dairy sour cream (1/4 cup)
60g full fat mayonnaise (1/4 cup)
30ml white vinegar (1/8 cup)
1 TBS sugar
1/2 tsp salt
1/2 tsp caraway seeds
1/4 tsp celery seeds
3 spring onions, trimmed
freshly ground black pepper to taste
Trim and core the cabbage. Cut in quarters and then thinly shred by hand. (Don’t be tempted to grate.) Put into a bowl. Wash and trim the onions. Thinly slice and add to the bowl with the cabbage. Whisk together the mayonnaise, sour cream, vinegar, salt, and sugar. Using a mortar and pestle, lightly crush and bruise the caraway and celery seeds. Whisk into the dressing. Add the dressing to the prepared vegetables, tossing together to coat. Add black pepper to taste. Cover and chill for at least 2 hours prior to serving. Bring to room temperature before serving.
The Clever Cook could add a handful of chopped sultanas or raisins to this salad. They would add a bit of interest in the way of flavour and would also go very well with the caraway seed. Chopped apple would also make a great addition. Enjoy and Bon Appetit!
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source:
https://theenglishkitchen.blogspot.com/2018/07/creamy-caraway-coleslaw.html
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