Love. Love love love love love. Well, I love this coleslaw... adapted from Julia Child's book, seen above. I just use the dressing part of the recipe, so far, as the rest involves a lot of chopping. And I like to have cole slaw on nights that hubby grills... so I want my entire involvement over quick. That way it feels more like a night off.
My Version of Saint Julia's Coleslaw
1 Tbs Dijon-type (her words, my emphasis) mustard
2 Tbs raw apple cider vinegar
1/2 tsp coarse grey salt (never trust a white salt!)
1/2 tsp Rapadura sugar
1/4 tsp cumin, ground
1/4 tsp celery salt (or celery seed, if you've got it)
several grinds of fresh pepper
1/3-1/2 cup mayonnaise (no Miracle Whip or I will hunt you down and hurt you)
... drum roll please... the secret ingredient to coleslaw nirvana... 1 tsp liquidy bacon fat
Heh heh heh
Mix that all together in a big bowl. Add about half a bag of finely-shredded coleslaw cabbage (the tri-color tastes best, if you can get it, dressing tastes good on broccoli slaw, too, but you'll have a very wet coleslaw). Stir. Once that first bit is good and wet, add about half of what's left. Stir. Add the rest. Stir.
Eat. Or serve, if you're feeling futzy.
I usually have about half of this left by the time the rest of dinner is ready. It's sooooooo good.
The rest of dinner tonight:
To the right, the wonderful, crunchy, salty, charry goodness that is grilled asparagus. Tonight the hubby got the idea (gee, wonder where from?) to toss it with bacon fat prior to grilling, instead of olive oil.
He also salted it, and was a tad concerned that it would be too salty. Ha! I have two taste buds at the moment- sour and salty. Oh... three... and beefy.
So, to round out the meal, lightly-warmed grass-fed steaks. I think the packages said "t-bone," but they must have been from the end of that primal. Still positively yummy.