A Very Simple Creamy Cole Slaw

« Deconstructed Hummus from my friend Charles @ Five Euro Food

A Very Simple Creamy Cole Slaw

July 18, 2012 by Eva Taylor

You may recall I posted the hot and cold smoked salmon for our progressive dinner party here and I served it with a Quinoa Tabouleh (leave out the feta and poached egg) and a rather simple Creamy Cole Slaw by Martha Stewart. Since the recipe was basically verbatim, I wasn’t going to post it, but I’m still having the slaw having added more vegetables and made up more dressing, so I thought to my self, “self, this is good enough to post.” And so I shall. The dressing is sweet, tangy and creamy and it is not over the top. I don’t like the creamy slaws they serve in deli’s either as they are just too mayonnaise-y. This one is perfect. I know I will make this again during this summer. Because we had no salmon left over for lunches, on Sunday I had roasted a whole chicken with Herbs en Provence and just shredded it on the slaw. It was delicious.

A tangy but not too creamy slaw.

A Very Simple Creamy Cole Slaw (by Martha Stewart)

Serves 8-12

Ingredients:

1 tablespoon Dijon mustard
1 tablespoon cider vinegar
1 tablespoon freshly squeezed lemon juice
1/2 tablespoon sugar (you may not think this is necessary, but it really smooths out the flavours)
1 teaspoon coarse salt
1/2 cup fat free mayonnaise (this was regular mayo)
1/4 cup fat free Greek Yogurt (this was sour cream)
1 small napa cabbage, (about 1 3/4 pounds), finely shredded
1 medium carrot, finely shredded (this was 2)
1 small celeriac, finely shredded (this is my addition)
1 small chili pepper, diced finely as garnish (thank you Sissi for pointing out that I had missed this).

Directions:

Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.
Put cabbage, carrots, and celeriac in a large bowl and toss. Reserve dressing until an hour or so before serving.
Pour in dressing over the amount of slaw you will consume and toss thoroughly. Refrigerate, covered, until slaw begins to soften about 1 hour. If not using immediately, refrigerate undressed slaw, covered.

The shredded BBQ’d chicken with the herbs en Provence made it a lovely summertime dinner

About these ads

Posted in Gluten Free, Salad, Vegetable Sides | Tagged carrot, creamy, greek yogurt, mayo, nappa cabbage, Salad, Slaw, summer, sweet, tangy | 51 Comments

51 Responses

on July 18, 2012 at 4:47 am | Reply Hotly Spiced

I agree with you with the slaws. I l don’t buy the ones from delis either – they just put too much dressing on them and they’re too sloppy. Where’s the crunch! This looks fantastic – plenty of crunch and a wonderful chicken paired with it. What a yummy meal xx
- on July 18, 2012 at 5:27 am | Reply Eva Taylor
  
  Thanks Charlie, the herbs en Provence chicken is addictive.
- on July 18, 2012 at 9:17 am | Reply Eva Taylor
  
  Thanks Charlie, even the MS recipe called to dress the slaw and leave it for a few hours to soften; WHAT? where is the crunch indeed. It’s part of the entire food experience, texture, flavour, site and smell, all equally important.
on July 18, 2012 at 5:28 am | Reply Maureen @ Orgasmic Chef

I love coleslaw. I can even eat the store one when my best friend buys it. Your slaw looks heavenly!
- on July 18, 2012 at 9:18 am | Reply Eva Taylor
  
  Thanks Maureen, I haven’t had a store bought slaw in years. Too many useless calories.
on July 18, 2012 at 6:34 am | Reply Choc Chip Uru

Homemade coleslaw are unbeatable my friend – yours is a prime example
Forget the delis forever!

Cheers
Choc Chip Uru
- on July 18, 2012 at 9:18 am | Reply Eva Taylor
  
  Thanks CCU, so kind of you to say.
on July 18, 2012 at 6:44 am | Reply Charles

God, it’s been years since I had a good coleslaw. I used to enjoy the one from the deli counter in my local store in England… same goes for their potato salad but they don’t really *do* coleslaw or potato salad in France. Coleslaw they sort of do, but it always tastes funky. As for potato salad, I never saw it really. Closest thing is a “piemontaise” salad which has bits of frankfurter sausage and tomato in it… really weird.

Lovely crunchy looking ‘slaw Eva. Bet it was perfect with the chicken.
- on July 18, 2012 at 9:20 am | Reply Eva Taylor
  
  Thanks Charles. On one of our trips to Europe, we stayed in Vienna for a few days and I was absolutely dumb struck that ALL their salads had meat! The Austrians eat a lot, A. LOT. of meat, and by the end of our trip, I just wanted a plain, ordinary salad. Go figure!
on July 18, 2012 at 7:14 am | Reply Meenakshi

Yeah, most of the slaws we get in India are either too dry or just downright sloppy. I love how you worked chicken into the slaw! Looks great
- on July 18, 2012 at 9:20 am | Reply Eva Taylor
  
  Thank you kindly Meenakshi.
on July 18, 2012 at 7:14 am | Reply Kelly @ Inspired Edibles

I’ve said it before but I’m happy to say it again, I could eat coleslaw every single day. I absolutely love the stuff! And the simpler the better. Your dressing sounds lovely Eva – and I would opt to keep the full fat healthful version of regular mayo (which is simply olive or canola oil & egg – doesn’t get more wholesome than that!) – the Greek yogurt is a perfect complement for ‘cream sharing’ . Love the tang coming from the lemon/vinegar – so yummy!
- on July 18, 2012 at 9:23 am | Reply Eva Taylor
  
  You’re right Kelly, home made version is always better. I shall take your advice next time and make my own. It’s about balance, isn’t it, just don’t use as much! Hope you’re keeping cool.
  - on July 19, 2012 at 9:50 am Kelly @ Inspired Edibles
    
    I rarely make my own mayo (time thing) but if you buy ‘real’ mayo it is simply monounsaturated fat + egg – it’s the fake mayos (low fat/no fat) that are problematic… (fillers, binders, polyunsaturated fats) . Have a great weekend Eva!
on July 18, 2012 at 8:03 am | Reply Barbara Bamber | justasmidgen

I love a light coleslaw. We’re heading to the lake today for a week and this will be on my list for a light supper!
- on July 18, 2012 at 9:22 am | Reply Eva Taylor
  
  Hope you have a lovely time at the lake, Smidge. Being on the water when it’s so darn hot is such a treat. We’ll be heading up to our cottage on the August long weekend. I’ll post pic’s then (don’t get your hopes up for a fancy Muskoka boathouse, our’s is very simple indeed).
  - on July 18, 2012 at 9:49 am Barbara Bamber | justasmidgen
    
    The simpler the better I think!!
on July 18, 2012 at 11:04 am | Reply Nazneen | Coffee and Crumpets

We love coleslaw, homemade, not that junk in the shops. It has all flavours and textures going for it, love it. Yours looks deliciously light and crunchy and paired with chicken..yum.
- on July 18, 2012 at 11:08 am | Reply Eva Taylor
  
  Thank you kindly Nazneen. The flavours of the chicken really went very well with this crunchy slaw.
on July 18, 2012 at 11:18 am | Reply A_Boleyn

That really sounds like a wonderful coleslaw dressing. Something to make when I have the energy to go shopping for the ingredients and when the weather cools down for a change. Which may not be for a while.

I especially love the look of the finely shredded cabbage, carrot and celeriac underneath the roasted chicken.

It’s going to be a traditional pizza for me today. Stay cool!
- on July 18, 2012 at 11:33 am | Reply Eva Taylor
  
  Thank you kindly Maria. Pizza sounds good too, I hope you have a grill to make it on so you don’t heat up the house.
on July 18, 2012 at 12:07 pm | Reply Angie@Angie's Recipes

This is a simple yet very crunchy and delicious slaw, Eva.
- on July 18, 2012 at 1:36 pm | Reply Eva Taylor
  
  thanks Angie.
on July 18, 2012 at 12:32 pm | Reply thekalechronicles

Lovely photo, Eva.
- on July 18, 2012 at 1:36 pm | Reply Eva Taylor
  
  Thanks Sharyn.
on July 18, 2012 at 12:59 pm | Reply Liz

I’m glad you tweaked this to make it your own…a self serving compliment as this way you were able to share with us The dressing sounds just perfect!
- on July 18, 2012 at 1:37 pm | Reply Eva Taylor
  
  Thanks Liz, it was quite tasty indeed.
on July 18, 2012 at 2:21 pm | Reply Jed Gray (sportsglutton)

Since I’m not the biggest mayo fan, I like the balancing of mayo with the Greek yogurt…even better than sour cream (did i just say that???).
- on July 18, 2012 at 5:30 pm | Reply Eva Taylor
  
  That’s great Jed! Could it be My healthy eating is rubbing off on you? I was gonna say I’m running off on you but it seemed inappropriate!
  - on July 18, 2012 at 5:36 pm Jed Gray (sportsglutton)
    
    Shhhh…don’t tell any one as I have a reputation to uphold, but I actually eat fairly healthy. Lots of fruits and veggies.
  - on July 18, 2012 at 8:12 pm Eva Taylor
on July 18, 2012 at 2:33 pm | Reply Lorraine @ Not Quite Nigella

Coleslaw is one of my favourite summer salads and I really like the sound of yours lightened with yogurt and low fat mayonnaise!
- on July 19, 2012 at 8:14 am | Reply Eva Taylor
  
  Thank you kindly Lorraine, it is indeed a very tasty slaw.
on July 18, 2012 at 4:38 pm | Reply Sissi

It’s a wonderful slaw, Eva. I also hate vegetables swimming in mayonnaise (or even worse sauces only bearing the name of mayonnaise). I haven’t made a slaw for such a long time but still remember how good was the first home-made one compared to the one I had in fast-food chains (my first contact with slaw was in the famous chicken chain). I wonder what it the red thing that gives such a nice combination of colours… Chili? Bell pepper?
- on July 19, 2012 at 8:20 am | Reply Eva Taylor
  
  Hi Sissi, thank you for pointing out that inadvertent omission, it was indeed a finely diced chili pepper. I added it for colour and a bit of heat. I know that chicken chain very well, although I haven’t eaten there in years. Their chicken is not as bad for you as I thought, or so I’m told.
on July 18, 2012 at 5:41 pm | Reply ChgoJohn

Say what you will about Ms. Stewart, I’ve yet to try a recipe of hers that wasn’t “a good thing” and this one, I bet, is another. The slaw looks dressed and not drenched. That alone make me want some. I can see I need to add a small cabbage to my shopping list. Thanks, Eva!
- on July 19, 2012 at 8:23 am | Reply Eva Taylor
  
  Thanks John, that’s the thing about Ms. Stewart, she is discerning and you always know what you get is quality.
on July 19, 2012 at 3:51 am | Reply kitchen flavours

Your cole slaw looks very good! My daughter would love this, cole slaw is one of her favourites!
- on July 19, 2012 at 8:33 am | Reply Eva Taylor
  
  Thank you kindly Joyce.
on July 19, 2012 at 11:00 am | Reply Divya

I’m not really a slaw kind of girl, but I guess that’s because I’ve never made it myself at home and the store-bough stuff is just grease with veggies swimming in it.

But this slaw sounds great. Light and full of veggie goodness. Will definitely give this one a try sometime!
- on July 19, 2012 at 2:25 pm | Reply Eva Taylor
  
  Thanks Divya, Kelly mentioned that the full-fat mayo is really healthier than the low fat kind because of the fillers they use.
on July 19, 2012 at 7:53 pm | Reply Amber

What a fantastic coleslaw! So many delicious flavours! I especially like the little bit of chili powder to add some heat.
- on July 20, 2012 at 8:23 am | Reply Eva Taylor
  
  Thanks so much Amber.
on July 19, 2012 at 10:27 pm | Reply Kristy

Tell your “self” thank you for posting this one. I can’t stand the slaw they serve at restaurants and delis – so full of mayo. This one sounds much more up my alley. Love the chili pepper too.
- on July 20, 2012 at 8:51 am | Reply Eva Taylor
  
  Thanks Kristy, as John mentioned, you really can’t go wrong with Martha Stewart recipes, and I tend to agree. I actually didn’t add as much dressing to my slaw and I didn’t let it sit for 2 hours as I don’t care for a sloppy slaw either; I like to feel the crunch of my veggies.
on July 20, 2012 at 7:40 am | Reply Norma Chang

Addition of celeriac was a great idea. This is such an underused root vegetable.
- on July 20, 2012 at 10:45 am | Reply Eva Taylor
  
  Thanks Norma, I love the stuff, raw or cooked.
on July 21, 2012 at 11:31 pm | Reply Barb @ Profiteroles & Ponytails

I’m making a roast chicken tomorrow night and I should have some left-overs. This sounds like the perfect light weeknight dinner.
- on July 23, 2012 at 4:08 am | Reply Eva Taylor
  
  This slaw would go well with the roast chicken. I love roasting a chicken because of the left overs, it’s great for lunches.
on July 27, 2012 at 5:13 am | Reply fati's recipes

That coleslaw looks mouthwatering! YUM! Love the flavours!
- on July 27, 2012 at 10:01 am | Reply Eva Taylor
  
  Thank you Fati, we ended up not using all the dressing, but it depends on how wet you like your slaws.