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

Gujarati Cabbage Slaw

¼ cup peanut oil or vegetable oil
¼ teaspoon asafetida
Note: Asafetida is the hardened sap of a fennel-like plant. You can find it at a purveyor of Indian spices in little plastic containers. (Vik’s in Berkeley) The smell is quite strong but the taste, while distinctive, is mild.
¾ cup dry-roasted peanuts, coarsely chopped
1 medium head green cabbage (1½ pounds), finely shredded
1 cup shredded fresh coconut
OR
½ cup dried unsweetened shredded coconut
¼ cup finely chopped fresh cilantro
1 fresh Thai, serrano or cayenne chile, finely chopped, more or less to your taste
3 tablespoons sugar, or less if you desire
1 teaspoon salt
½ teaspoon ground turmeric
Juice of medium lime (about 2 tablespoons)

1. Heat the oil in a wok or a deep 12-inch skillet over medium-high heat. Add asafetida and peanuts; sizzle for 30 seconds.
2. Add the remaining ingredients except for the lime juice; stir fry about 5 minutes or until the cabbage is hot. If your cabbage threatens to burn, add a tablespoon or two of water to keep the pan moist but not wet. Remove from the heat.
3. Stir in the lime juice. Serve warm, at room temperature, or chilled, depending on your preference.

6 servings
Adapted from Raghavan Iyer’s Betty Crocker’s Indian Home Cooking