A couple weekends ago, my mother-in-law served a fabulous summertime cole slaw with dinner. It was store-bought and had bits of cucumbers in it which gave it a fresh twist! When I got cabbage and cucumbers in the same week from my local CSA, I knew I had to try to recreate it!
Since I had never made cole slaw from scratch before, I did a bit of recipe searching online. I decided to take Bobby Flay’s recipe for Creamy Cole Slaw and adapt it a bit. I chose this recipe to work with because it uses sugar. I know from my experience with making my Macaroni Salad Recipe that sugar definitely improves the taste of salads made with mayonnaise by sweetening up! I adjusted some of the seasonings in Bobby’s recipe and then added in cucumbers to come up with this fabulous Summer Slaw!
Ingredients
- 3/4 cup mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons plus 1 teaspoon sugar
- 2 tablespoons white vinegar
- 1/2 teaspoon ground mustard
- 2 teaspoons celery salt
- Salt & Pepper
- 2 small heads of cabbage (or one large one)
- 2 carrots
- 2 cucumbers
Instructions
- Whisk together your mayonnaise, sour cream, sugar, vinegar, ground mustard and celery salt. Add in a bit of salt and freshly ground pepper as well.
- Cover and put in the refrigerator while you prepare the other ingredients.
- Cut your cabbage into quarters and then slice into thin shreds.
- Peel your carrots and cut off the ends. Grate the carrots into thin shreds.
- Peel your cucumbers and cut off the ends. Slice each cucumber in half lengthwise and scrape out the seeds with a spoon. Since in half lengthwise again and then cut into thin slices.
- Remove the dressing from the refrigerator and stir in the cabbage, carrots, and cucumbers.
- Place back into the refrigerator for at least two hours to chill before serving.
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