Monday, March 28, 2011

Erasto’s Coleslaw

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.

4-6 servings
Adapted from Cindy Pawlcyn’s Mustards Grill Napa Valley Cookbook

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