Method

Dressing the Slaw

• 1 tablespoon Dijon-type mustard
• 3 tablespoons cider vinegar
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/4 teaspoon caraway or cumin seeds
• 1/4 teaspoon celery seeds
• Freshly ground pepper
• 1/2 cup or so mayonnaise, optional
• 1/3 cup sour cream, optional

Toss the cabbage in a large mixing bowl with the other vegetables, apple, and parsley. Mix the mustard, vinegar, salt, and sugar together, pour into the bowl, and toss with the cabbage.  Fold in the caraway or cumin, celery seed, and pepper.  Taste and adjust seasoning.  Let stand for 30 minutes, or cover and refrigerate.  Before serving, drain out accumulated liquid and adjust seasoning again.  Serve as is, or blend mayonnaise and sour cream together and fold into the slaw.

MACHINE-SHREDDED CABBAGE: Slice off the top and the bottom of the cabbage.  Halve the head and cut out the central core.  Cut the halves into wedges that will fit into your food processor, cut sides down.  Using the slicing disk, process wedge by wedge to produce finely shredded cabbage.

Serves: 6 to 8

Reprinted with permission from ©Julia Child, Julia's Kitchen Wisdom, published by Alfred A. Knopf  click for book review

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