Cynthia's Kitchen

Here are a few ideas for cabbage and carrot slaw, which always means autumn to me.

Here’s a deli version: CREAMY COLESLAW

-Cut green cabbage into slivers

-Grate some carrots

-Grate some red or green peppers if you want

-Mix a cup or less of mayonnaise, 1/2 cup oil, 1/2 cup sour cream,  a little heavy cream and some caraway seeds. Whisk. Pour over vegetables and mix. Season with salt and pepper.

-Chill for a few hours. Let come to room temperature before eating.

Here’s one that’s a bit spicier but similar:

-Shred cabbage and grate carrots

-add some minced onion

-In a separate bowl, whisk red wine vinegar, a little honey, some Dijon mustard, and then slowly whisk in some olive oil. Add some caraway seeds.

-The ratio should be one art vinegar and two parts oil.

-Pour over vegetables. chill a few hours. Let come to room temperature before eating.

And one more. To shredded cabbage and grated carrots, add some soy sauce, chopped hot pepper or hot sauce, a little sesame oil, fresh ginger and garlic, some honey, some peanut butter, some olive oil, a little red wine or cider vinegar. Play around with it according to your taste.

Happy slawing!