City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018



Sept/Oct 2013

From Geoff Last

I’ve tried dozens of slaw recipes over the years. This one is a hybrid of sorts from some of my favourites and has become a standby.

1/2 c. champagne vinegar (red wine vinegar is fine as well)

2 t. honey

1/2 small head green cabbage, julienned

1/2 small red cabbage, julienned

1 tart apple, sliced thinly and julienned

1 large carrot, peeled and grated

salt and pepper to taste

1/4 c. sour cream

1/2 t. dry mustard

pinch of cayenne

2 T. minced chives

1/4 c. flat-leaf parsley

Warm the vinegar in a small saucepan until hot, then remove it from the heat and add the honey, whisking to combine. Combine the cabbages, apple and carrot in a large bowl. Pour the honey vinegar over the cabbage mixture and toss to combine. Season with salt and pepper. Let the cabbage mixture rest for 15 minutes before finishing. In a small bowl mix the sour cream, mustard, cayenne and herbs, then toss with the cabbage mixture. Adjust seasoning and chill until ready to serve.

Serves 6 to 8.

Vegetables and Salads