Cole slaw is not just for summer picnics. If you save your fall harvest of cabbages in a cool, dry place, you can enjoy slaw throughout the winter.
Courtesy of chefs Mark Gaier and Clark Frasier of Arrows, MC Perkins Cove, and Summer Winter Restaurants.
¼ cup sour cream
¼ cup cider vinegar
2 tablespoons sugar
2 tablespoons finely chopped gingerroot
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
2 teaspoons mayonnaise
2 teaspoons soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon Kosher salt
½ teaspoon freshly ground white pepper
¼ cup olive oil
¼ head green cabbage, cored and thinly sliced
¼ head red cabbage, cored and thinly sliced
1 bunch scallions, light and dark parts, thinly sliced
1. In a large bowl combine the sour cream, vinegar, sugar, ginger, both mustards, the mayonnaise, soy sauce, Worcestershire, salt, and pepper. Whisk together well, then whisk in the oil.
2. Toss the cabbage and scallions with the dressing. Serve immediately or cover and refrigerate for up to 2 days. Serve chilled or at room temperature.
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