"Cold" Slaw
Adapted and updated from Mrs. Percy Duvall's recipe in the Women's Club Of Melwood District's The Melwood Cook Book, Rosaryville, MD. 1920
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.