November 20, 2012

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On the Side



Thanksgiving is my favorite U.S. holiday. I love to cook, entertain and like most of us,  see the look of pleasure on the faces of family and friends around the table when the conversation, food, wine and company are just right.

The sides dishes are the stars for me because they often reflect the image of multiple generations. Our family curveball side dish has always been coleslaw. My grandmother, Minette, whom I barely met, made coleslaw every Thanksgiving. She had four sons – my dad was one of them – and all of their wives ended up incorporating Minette's coleslaw into their own holiday celebrations. Everyone made it a bit differently and everyone thought theirs was the best. Of course.

My Thanksgiving memories are not about how this ever-present coleslaw worked with the turkey and stuffing for dinner. Like my mom says, the coleslaw is really for the day after Thansgiving. With crispy, New York deli rye, mayo, delicious leftover turkey, coleslaw, and even some heated stuffing smushed in, it's an East Coast delight. And by all means, make enough for your deli sandwich that night or for day two!

Coleslaw

COLE SLAW


2 cups green cabbage finely shredded
1 cup red cabbage finely shredded
2 medium carrots peeled with veggie peeler
4 scallions sliced – save some of the tops for garnish
1 tablespoon white or cider vinegar
1 tablespoon freshly-squeezed lemon juice
1 tablespoon Dijon mustard (I sometimes leave this out)
1/2 cup or more Hellmann's Mayonnaise
1/4 cup sour cream
1 tsp celery seed
1 tsp salt
1 tsp pepper
1 tsp sugar

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 onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.

 

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