The name of this dish caught my eye because it was called “cold” slaw and not it’s sound alike, coleslaw. “Cole” refers to cabbage so I thought maybe it wouldn’t have cabbage but be another perhaps similar cold, creamy vegetable salad but no, it did have cabbage. It did add in some other vegetables that you don’t always find in coleslaw so maybe they were being cheeky but they also could have simply been using the wrong term. It happens!
Whatever the reasoning behind the name, I enjoyed the addition of tomato quite a bit. I used cherry tomatoes because I find they taste the best year-round and cabbage is a colder-weather vegetable but if you are making this in the summer, feel free to just use chopped fresh tomatoes.
Note: You can skip the grating use a 12 oz bag of “coleslaw” mix (normally just a mix of green cabbage and carrot, occasionally both red and green cabbage is used) in place of the carrot and cabbage if you’d prefer, I do not find it makes much difference in the final salad.
“Cold” Slaw
Ingredients
For the salad:
- 10 oz cabbage, shredded or sliced very thinly
- 1 carrot, shredded
- 1 bunch scallions, green parts cut into 1 inch pieces, whites minced
- 12 cherry tomatoes, halved
- 2 stalks celery, with greens, thinly sliced
For the dressing:
- ¼ teaspoon celery seed or more, I like more
- ½ teaspoon ground mustard
- ½ cup sour cream
- 1 tablespoon apple cider vinegar
- Salt
- Freshly ground black pepper
Instructions
- In a large bowl, toss all the vegetables together. Set aside.
- In a small bowl, whisk together all the dressing ingredients until smooth.
- Drizzle over the salad and toss to evenly distribute.
- Serve immediately, it really is best the day it is made.
A version of this post appeared in Aspics, Chicken Salad, and Ice Cold Celery: Finding Community through Maryland Recipes
The Melwood Cookbook is available for viewing and downloading on Archive.org.