Two Summer Stars: Coleslaw & Friends

Coleslaw possibilities:

If you're making more than for one meal serving remember that the cabbage becomes more liquid over night.

Resist buying packages of already sliced cabbage. It can loose so much of its flavor, and coleslaw made from fresh cabbage isn't that hard.

For a slaw feeding about 4-6

Half a green cabbage

Cut the head in half, then in quarters. Cut out the center core and some of the whiter, coarser center. Sliver the remainder, and put in a large bowl.

1 medium carrot, peeled and grated

Add to bowl

2 scallions or 2-3 Tablespoons red onion, chopped fine
1 teaspoons dried dill
2 tablespoons dried parsley
Lowry's Seasoned salt, pepper.

Combine with dressing (below) and chill for 4 hours

Options:

Slivered red pepper, grated radishes, raisins, cashews, red cabbage*

*Red cabbage (which used to be used as a dye anyway) tends to turn the mixture "pinky" if it sits more than one day. It looks beautiful the first day though.

Dressing:
1/8 cup heavy cream
1 tablespoon lemon juice
2 tablespoons sugar
1/2-3/4 cup mayonnaise
Salt and pepper

All above is "to taste" You may want more sugar or more lemon in the mixture. Remember after you add the dressing, the cabbage will begin to give off some liquid…just add enough dressing to moisten ingredients, reserve any left over.

Cucumber Salad; fresh dill is wonderful in it. .

Score the cucumber's skin is with a fork, slice it thinly, sprinkle with salt, let drain in colander for 20 minutes. Then rinse in cold water to get rid of excess salt, place on paper towels, and gently press to remove excess moisture. Make a mixture of cream, lemon juice or vinegar, sugar, (as above) some chopped fresh dill and pepper. Taste before adding more salt. It is wonderful on pumpernickel bread as well.

Creamy Coleslaw

from the Silver Palate Cookbook, another version.

1 small head of green cabbage, cleaned, cored and cut into slivers
1 large carrot, trimmed, peeled and grated
1 medium-size green pepper, stemmed, seeded and grated
1 cup Hellmann's mayonnaise
1/2 cup corn oil
1/2 cup diary sour cream,
2 tablespoon heavy cream
1 teaspoon caraway seeds
Salt and freshly ground pepper to taste

Put cabbage slivers and grated carrot and pepper together in a large bowl.

Combine remaining ingredients with salt and pepper to taste in a small bowl and whisk together well. Pour over cabbage mixture, stir and cover and chill for at least 4 hours before serving.