Cole Slaw with Creamy Mustard Dressing

When I was growing up, Labor Day weekend always marked the beginning of fall.  The air would start to turn cool and crisp in the morning, we were headed back to school with sweaters on, and the garden was giving up the very last of its summer bounty.

Now that I live in Florida, Labor Day is a nice long weekend, but still a hot one for those of us in this tropical climate. We’re still grilling out, the air conditioning is still on high and we’re still jumping in and out of the pool to stay cool.  So, for a dinner this weekend that I wanted to make ahead and not spend too much time over the proverbial hot stove, I made this really nice cole slaw as a side dish to our favorite Teriyaki Chicken.   I was leafing through the Arrows Cookbook and came upon their recipe for a cole slaw with a mustard and ginger vinaigrette—which inspired me to create this version.  This dressing is much, much lighter than the traditional mayonnaise and sugar mixture I grew up on, but not as light as a vinaigrette—so it still has that nice creamy texture—and it has a tang to it that my family (and our friends) really liked.

Cole Slaw with Creamy Mustard Dressing

Makes 12 servings

Ingredients:

¼ cup sour cream
1 tablespoon apple cider vinegar
2 tablespoons sugar
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
2 teaspoons soy sauce
1 teaspoonWorcestershire sauce
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ cup olive oil
½ head green cabbage, cored and thinly sliced
½ head red cabbage, cored and thinly sliced
1 bunch green onions, thinly sliced

Preparation:

Place the green cabbage, the red cabbage and the green onions in a large bowl.  In a smaller bowl, combine the first 10 ingredients.  Whisk them together well, and then slowly add the olive oil while continuing to whisk.  Add the dressing to the cabbage and scallions and toss until the dressing is well distributed.  Refrigerate for an hour or two to allow the flavors to blend.