Monday, March 28, 2011
½ cup sour cream, crème fraiche or thick yogurt
½ cup mayonnaise
2½ tablespoons Dijon mustard (I like the whole seed kind)
2 teaspoons honey
2 teaspoons champagne vinegar or other white wine vinegar
6 tablespoons dried currants
½ head green cabbage, shredded or chopped
1 medium carrot, thinly shredded or grated
1 apple, chopped, optional
Salt and pepper to taste
1. Combine the sour cream, mayonnaise, mustard, honey, vinegar, and currants in a large bowl. Mix well.
2. Add the cabbage, carrot, and apple, if you wish, and toss to combine. Season to taste with salt and pepper.
Adapted from Cindy Pawlcyn’s Mustards Grill Napa Valley Cookbook