March 27, 2009

Deli-Style Coleslaw

4 cups shredded cabbage
1 carrot, shredded
1 small onion, shredded

for the dressing:
1/3 cup mayonnaise
1/4 cup sour cream
2 teaspoons Dijon mustard
1 teaspoon sugar
1 teaspoon celery seed
juice of 1/2 lemon
white pepper

In a small bowl, whisk together the dressing ingredients. In a large bowl, toss together cabbage, onion and carrot. Pour the dressing over the vegetables, toss to evenly distribute.

My thoughts:
When I was young, my family would go and get a take out order of coleslaw and fried oysters from Hasslinger's all the way across town. They've long since gone catering only so I am forced to make my own fried oysters. While I am normally not a huge fan of creamy salads, I make an exception for the occasional oyster and coleslaw pairing. To keep the coleslaw creamy but not too mayonnaise-y, I added some sour cream which also added a slight tang. I blame Hasslinger's for my lifelong love of celery seed, their coleslaw was studied with the seeds so there are lots of celery seeds in my slaw as well. Their flavor is just so distinctive and really pulls the other flavors together.