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 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.
That coleslaw looks mouthwatering! YUM! š Love the flavours!
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Thank you Fati, we ended up not using all the dressing, but it depends on how wet you like your slaws.
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I’m making a roast chicken tomorrow night and I should have some left-overs. This sounds like the perfect light weeknight dinner.
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This slaw would go well with the roast chicken. I love roasting a chicken because of the left overs, it’s great for lunches.
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Addition of celeriac was a great idea. This is such an underused root vegetable.
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Thanks Norma, I love the stuff, raw or cooked.
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Tell your “self” thank you for posting this one. š 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.
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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.
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What a fantastic coleslaw! So many delicious flavours! I especially like the little bit of chili powder to add some heat.
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Thanks so much Amber.
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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!
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Thanks Divya, Kelly mentioned that the full-fat mayo is really healthier than the low fat kind because of the fillers they use.
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Your cole slaw looks very good! My daughter would love this, cole slaw is one of her favourites!
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Thank you kindly Joyce.
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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!
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Thanks John, that’s the thing about Ms. Stewart, she is discerning and you always know what you get is quality.
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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?
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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.
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Coleslaw is one of my favourite summer salads and I really like the sound of yours lightened with yogurt and low fat mayonnaise! š
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Thank you kindly Lorraine, it is indeed a very tasty slaw.
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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???).
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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!
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Shhhh…don’t tell any one as I have a reputation to uphold, but I actually eat fairly healthy. Lots of fruits and veggies. š
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š
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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 š The dressing sounds just perfect!
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Thanks Liz, it was quite tasty indeed.
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Lovely photo, Eva.
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Thanks Sharyn.
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This is a simple yet very crunchy and delicious slaw, Eva.
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thanks Angie.
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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!
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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.
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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.
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Thank you kindly Nazneen. The flavours of the chicken really went very well with this crunchy slaw.
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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!
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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). š
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The simpler the better I think!!
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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!
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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.
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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!
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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 š
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Thank you kindly Meenakshi.
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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.
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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!
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Homemade coleslaw are unbeatable my friend – yours is a prime example š
Forget the delis forever!
Cheers
Choc Chip Uru
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Thanks CCU, so kind of you to say.
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I love coleslaw. I can even eat the store one when my best friend buys it. Your slaw looks heavenly!
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Thanks Maureen, I haven’t had a store bought slaw in years. Too many useless calories.
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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
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Thanks Charlie, the herbs en Provence chicken is addictive.
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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.
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