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.
- 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).
- 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.