Picnic Fare - Creamy Cole Slaw

Well, here comes the 4th of July holiday and for the rest of the summer, the weekends will be taken up with picnics at the beach, state park reunions, long weekend camping trips, outdoor concerts and all manner of festivals and fairs. All that activity requires easy dishes that you can whip up in a snap and throw in the fridge or the cooler for later. There's no sense missing the fun or being a harried cook!

Here's an easy classic of summertime knoshing - it goes perfectly with everything from a fish fry to a pulled pork sandwich, from fried chicken off the grill to boiled lobsters and corn on the cob. It IS summertime on the plate, folks!



My version can be whipped up in less than fifteen minutes , if you can lay your hands on a food processor and a blender. The dressing is whizzed in the blender and the vegetables are sliced and grated using the 'thin slice' and 'large grate' wheel attachments on my food processor. Easy, fast, into the covered container and into the fridge for chilling. That's it ... enjoy!

Happy 4th of July! Stay safe if you're playing with fireworks!

Easy Creamy Cole Slaw

Serves 4 - 6 side servings

Ingredients:

½ a medium-sized green cabbage - washed, cored, and cut in wedges that will fit you processor feed, or sliced thinly

1 large carrot, peeled and grated

1 medium sweet green pepper, seeded, de-veined, and grated

½ -⅔c. mayonnaise

½ c. plain Greek yogurt

2 tbsp. half & half

¼ c. canola oil

1 -2 tbsp. red wine vinegar

1 – 2 tbsp. clover honey

2 tsp. caraway seed

½ tsp. celery seed

Kosher salt and black pepper, to taste

Making the Slaw:

1. Prepare the vegetables and toss them together in a large bowl.

2. Measure the mayonaisse, Greek yogurt, half & half, and canola oil into a blender bowl and whiz until  the mixture is emulsified.

3. Add the vinegar and honey ... starting with the lower measurement and whizzing and tasting the dressing to get it to your preferred level of sweet/sour tang.

4. Pour the dressing over the vegetables, toss on the celery and caraway seed, Kosher salt and black pepper and toss to mix the spices in. 

5. Turn the salad into a covered container and refrigerate for a few hours to let the flavours meld.

6. Toss just before serving to bring the dressing back up into the veg mix.