The Coleslaw I Make...

     Coleslaw is a seasonal thing for me.  I'm not exactly sure why that's the case, but I only make it in the months of spring and summer.    If I'm craving coleslaw, this is the recipe I use...

                              :: Coleslaw
                         recipe from Grilling by Louise Pickford

• 8 ounces white cabbage, shredded (about 2 cups)
• 6 ounces carrots, grated (about 1 1/2 cups)
• 1/2 white onion, thinly sliced
• 1 teaspoon salt
• 2 teaspoons sugar
• 1 tablespoon white wine vinegar
• 1/4 cup mayonnaise
• 2 tablespoons heavy cream
• 1 tablespoon whole grain mustard
• sea salt and freshly ground black pepper to taste
1.  Place the cabbage, carrots, and onion in a colander.  Sprinkle with the salt, sugar, and vinegar and stir the mixture well.  Set the colander over a bowl to drain for 30 minutes
2.  Using your hands, squeeze all the moisture you can out of the cabbage mixture.  Transfer to a bowl.  In another bowl, mix together the mayonnaise, cream and mustard.  Stir this into the cabbage.  Season to taste with salt and pepper.  Refrigerate until serving time.

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