Super Slaw

It is hard believe that Julia actually has a master recipe for Cole Slaw, then I guess she also has one for boiled rice, so maybe I shouldn't be surprised. But while her boiled rice was right off the rice box, her cole slaw is breaking new ground.

Not only does it include the traditional shredded cabbage, but also a smattering of celery, carrots, scallions, bell pepper, cucumber, parsley and apple. My traditional slaw also includes a grated apple, so I wasn't too surprised by that, but the rest of the vegetables had never been a part of any cole slaw that I had ever eaten. But the celery was only the inner most tender stalks, the cucumber was peeled and seeded, then they were all properly diced and sliced by my new best friend, Mr. Kitchen Aid Food Processor, and the end result was non-traditional but good.

However, when it came to the dressing I think she went too far. She has a 'preliminary flavoring' consisting of mustard, vinegar, salt, sugar, celery seeds and cumin seeds that you mix with the vegetables and then let stand for at least 1/2 hour. This allows the cabbage, etc to 'exude' moisture that you drain off prior to adding the other dressing, made from mayonnaise and sour cream. The delay meant that The Main Eater and I were having cole slaw for dessert. Actually we were alright with that, but those cumin and celery seeds were a deal breaker for us, so we decided to give it another try the next night without the seeds.

Way better. Julia also recommends not mixing the mayo/sour cream dressing into the cole slaw and instead serving it on the side so that those who are watching their calories can still partake. I didn't think that worked too well as it is somewhat thick for easily mixing on your plate, but hallelujah, it tasted better without it anyway. So ditch the seeds, the mayo and the sour cream and eat up. It has the trifecta: good, good for you, and low in calories.

The Bottom Line
Cole Slaw-Thumbs Up