Julia Child's Coleslaw

Recipe Ingredients

1 1/2 teaspoons	7.5ml	Dijon-style mustard
2 tablespoons	30ml	Wine or cider vinegar
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Sugar
		Slaw
1 1/2 lbs	681g / 24oz	Cabbage - shredded
2/3 cup	73g / 2.6oz	Diced celery
1/2 cup	55g / 1.9oz	Grated carrot
1/4 cup	15g / 0.5oz	Diced green onions
		(or diced mild yellow onions)
1/2 cup	73g / 2.6oz	Finely-diced green bell pepper
1 cup	237ml	Apple - peeled, cored, (small)
		And finely diced
1		Peeled cucumber - peeled, halved
		Lengthwise, seeded and diced
3 tablespoons	45ml	Chopped parsley - (to 4 tbspns)
1/4 teaspoon	1.3ml	Caraway or cumin seeds
1/4 teaspoon	1.3ml	Celery seeds
		Freshly-ground black pepper - to taste
1/3 cup	78ml	Sour cream
1/2 cup	118ml	Mayonnaise

Recipe Instructions

Dressing: In small bowl, combine mustard, vinegar, salt and sugar. Set aside.

Slaw: In large mixing bowl, toss cabbage, celery, carrot, green onions, bell pepper, apple, cucumber and parsley. Add mustard mixture to vegetables, tossing well to combine. Add caraway or cumin seeds, bay leaf, celery seeds and pepper to taste. Toss several times, adding a little more salt or vinegar to taste. Set aside for 20 to 30 minutes, then toss again and drain. (May be prepared up to this point, covered and refrigerated.)

Combine sour cream and mayonnaise in bowl. Remove cabbage mixture from refrigerator, drain again and taste to correct seasonings. Toss with sour cream-mayonnaise mixture and serve.

This recipe yields 6 to 8 servings.

Each of 8 servings: 89 calories; 210 mg sodium; 4 mg cholesterol; 1 gram fat; 7 grams carbohydrates; 1 gram protein; 2 grams fiber.

Source:
The Los Angeles Times, 06-27-1999

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