 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
This is a really easy and delicious slaw that is perfect in the hot, summer weather. Both tart and subtly sweet, with a great flavour kick added by the dill and celery seed - a perfect side at bbqs, accompanying your favourite grilled goodies. - This recipe is a current entry in the RSC #14 Contest. Ingredients:
1 head napa cabbage, cut into fine julienne (approx 1 lb, cleaned weight) |
1 1/2 cups carrots, grated |
2/3 cup green onion, both white and green, very thinly sliced |
2/3 cup creme fraiche |
3 tablespoons apple cider or 3 tablespoons red wine vinegar |
3 tablespoons sweetened condensed milk |
1 1/2 tablespoons very finely minced fresh dill |
1 tablespoon mayonnaise |
3/4 teaspoon celery seed |
3/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Put cabbage, carrot and green onion in a large bowl.
2. For dressing. Whisk together all dressing ingredients. Pour over cabbage mixture and toss well to coat. Taste, and adjust salt, if you feel more is necessary.
3. Cover and refrigerate for several hours or overnight to marry flavours. Toss again before serving to redistribute dressing.
4. Note: By 'cleaned weight' for the Napa Cabbage, I mean the weight once the stalk and outer leaves have been removed. I started off with a Napa Cabbage that weighed approximately 1 1/2 lbs.
|
|