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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I love so many different kinds of cole slaw. This is a very good version of the creamy category of slaw. This slaw may be made days ahead in stages. It can sweat one day and toss it with the dressing the next. Ingredients:
1 large head green cabbage, cored, and very finely shredded |
3 kirby (pickling) cucumbers, peeled, seeded and sliced paper thin |
2 tbs kosher salt |
for dressing |
1/2 c white vinegar |
1/2 c granulated sugar |
1/2 tsp salt |
1 tbs dijon-style mustard |
1/4 c vegetable oil |
1/4 c heavy cream |
2 tbs sour cream |
salt and fresh ground pepper to taste |
Directions:
1. Mix together the shredded cabbage and sliced cucumber in a large colander
2. Toss well with the salt and leave to wilt for 20 minutes or overnight
3. Squeeze the slaw firmly by handfuls to extract as much liquid as possible, then use your fingers to toss and loosen the squeezed slaw
4. Toss it into a large bowl
5. Dressing:
6. Bring the vinegar, sugar, and salt to a boil in a small saucepan over medium heat, stirring just until the sugar is dissolved.
7. Boil for three minutes and whisk in the mustard and oil
8. Pour the hot dressing over the reserved slaw and stir well to blend
9. Allow to cool slightly before stirring in the heavy cream and sour cream.
10. Taste and adjust the salt and pepper
11. Refrigerate before serving
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