Creamy Coleslaw

Photograph by Samantha Fromm Haddow from her food blog, Carpe Cibus (Seize the Food.)


The July 5 share from Glade Road Growing will include cabbage, kohlrabi, carrots, bunch onions, kale and golden beets.  Here's my recipe for cole slaw. The cabbages this week are green.  This also looks lovely with red cabbage.  Some folks like their coleslaw with vinegar.  My mother always made hers with lemon juice and I follow her example, substituting lime juice on occasion.


Serves 6


2 cups of cabbage, cored and shredded
2 cups of carrots shredded
2 cups of Granny Smith apples shredded
1/2 cup of green onions, chopped
1/2 cup of cilantro, chopped
1/2 cup of mayonnaise or 1/2 cup of yogurt plus 1 1/2 tsp. corn starch
juice from 1/2 lemon or lime
sea salt and freshly ground pepper to taste

1.  In a large bowl combine cabbage, carrots, apples, green onions and cilantro with mayonnaise and juice.  Season with salt and pepper.  If you are using the yogurt, to keep it from separating first mix the corn starch with an equal amount of yogurt and then stir into the rest of the yogurt.

2.  Cover and chill for at least a half an hour to meld flavors.

3.  Serve cold.