Sunday, July 1, 2012
I feel the need to apologize. Of all my recipes I have shared, this is one I have not. Shame on me for it is a darn good one, a favorite for cookouts, barbecue shindigs and fish fry suppers as well.
Like so many southern cold salads, with this one you form a base or dressing as we like to call it, by emulsifying oil into a creamy base and layering in flavors that give us that sweet, tart taste making this slaw very rewarding and satisfying. Enjoy!
1/2 cup mayonnaise
3 tablespoons sugar
1 1/2 tablespoons white wine vinegar
1/4 cup salad oil
1/8 teaspoon celery salt
1/4 teaspoon salt
Black pepper to taste
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/4 cup sour cream
1 tablespoon grated onion
1 carrot -grated
1 large green cabbage -finely cut
Whisk first four ingredients in a large bowl until sugar dissolves. Stir in the next seven until smooth and then fold in the cabbage and carrots thoroughly to coat with dressing.
Refrigerate until ready to serve.