I mentioned yesterday that The Youngest One brought some Hunter’s Sausage from Vermont. I made Grilled Potato Salad, and grilled cauliflower, but he loves cole slaw. He is particularly fond of the Sweet Mustard Summer Slaw, I’ve been making over the…wait for it…SUMMER! The dressing is different from my Winter Slaw; this dressing is creamy and hugely mustardy. The Youngest One seems to really like the mustard and sweet-sour balance. He does have pretty decent taste buds, or at least he knows what he likes. And he likes this.
I chop this slaw rather than shred it. I chop red and green cabbage, onion, scallions, cucumber, and tomato. I do shred the carrot on the large-holed grater. Sometimes I add diced radishes and celery, but today I didn’t have any. And I’ve taken to adding frozen peas right out of the freezer; you can see the frost on them. By the time this sits for 20-30 minutes, they thaw and it helps chill the salad. Don’t you just love when things work out? I did toss in some chopped broccoli stems and some of the cauliflower that fell loose from the slabs of cauliflower I was grilling, as well (You can see the cauliflower in the very first picture). At times I add fried, crumbled bacon, but that was going in the Grilled Potato Salad.
The dressing is a basic creamy, mayonnaise-based dressing, but with lots of mustard. Not the “sophistimacated” stuff, but the plain yellow, ballpark-type. I just like it better with this, which is a pretty big deal, since The Goddess loves her Dijon. Combine the parmesan, sugar and I add some xanthan gum. You need to mix it in with the dry ingredients or it will clump like crazy. I’m talking nasty clumps that will require dynamite. I add it because it helps prevent the salad from getting soupy when I serve it the next day. There will be a good bit of water that comes out of the cucumber and tomato, not to mention the cabbage(s) and onion. It works well, but xanthan gum, when used like this, always has to be combined with dry ingredients.
Sweet Mustard Summer Slaw
- 6 cups diced cabbage (I used red and green, but you can also use Savoy)
- 1 onion, diced
- 3 scallions, diced
- 2 carrots, peeled and shredded on a coarse grater
- 1 large tomato, diced (I used an orange variety, but any type is good)
- 1 cucumber, peeled, seeded and diced
- 1/2 cup frozen green peas, unthawed
- 1/3 cup mayonnaise (low-fat is fine)
- 1/3 cup plain Greek-style yogurt
- 2 tablespoons prepared yellow mustard (ballpark-type)
- 1 tablespoon cider vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground celery seed
- 1/2 cup sugar
- 1/3 cup grated parmesan cheese
- 1/2 teaspoon xanthan gum (optional)
Combine the cabbage, onion, scallions, carrots, tomato, cucumber and frozen peas in a large bowl.
In another bowl combine the mayo, yogurt, mustard, vinegar, salt and celery seed. Stir until thoroughly mixed. Stir the sugar, parmesan and xanthan gum, if using, together until well combined.
Pour the sugar mixture over the salad ingredients. Then pour on the dressing and begin folding everything together, until it well mixed. It is best if you do this at least 30 minutes ahead of serving.
NOTE: You can make this the day before, and it does keep pretty well. You won’t have it around that long! It’s great with anything grilled and it works well on pulled pork sandwiches and well as on sausages in a bun.
Sweet Mustard Summer Slaw Recipe©Marcia Lahens 2015. All rights reserved.
Now, just simply begin folding it all together until everything is coated with lovely creamy, mustardy, goodness! Let it sit on the counter while you finish dinner, but remember to give it a stir before serving.
It was great with the Hunter’s Sausage from Libbey’s Meat Market in Lyndonville, Vermont that The Youngest One brought for us to try. They have really good meat and sausages they make with their own little hands. It’s family run and they do have great foodstuffs. Give them a try, if you’re in the area. So, a couple of beers and that was our dinner. I thank you Youngest One. That was some good sausage!