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Julia Child's Coleslaw

Source of Recipe

Julia Child

1 1/2 teaspoons Dijon-style mustard
2 tablespoon wine or cider vinegar
1 teaspoon salt
1 teaspoon sugar

SLAW:
1 1/2 pounds cabbage --shredded
2/3 cup diced celery
1/2 cup grated carrot
1/4 cup diced green onions
(or diced mild yellow onions)
1/2 cup finely-diced green bell pepper
1 small apple --peeled, cored,
and finely diced
1 peeled cucumber --peeled, halved
lengthwise, seeded and diced
3 tablespoon chopped parsley - (to 4 tbspns)
1/4 teaspoon caraway or cumin seeds
1/4 teaspoon celery seeds
Freshly-ground black pepper --to taste
1/3 cup sour cream
1/2 cup mayonnaise

Dressing: In small bowl, combine mustard, vinegar, salt and sugar.
Set aside.

Slaw: In large mixing bowl, toss cabbage, celery, carrot, green
onions, bell pepper, apple, cucumber and parsley. Add mustard mixture
to vegetables, tossing well to combine. Add caraway or cumin seeds,
bay leaf, celery seeds and pepper to taste. Toss several times,
adding a little more salt or vinegar to taste. Set aside for 20 to 30
minutes, then toss again and drain. (May be prepared up to this
point, covered and refrigerated.)

Combine sour cream and mayonnaise in bowl. Remove cabbage mixture
from refrigerator, drain again and taste to correct seasonings. Toss
with sour cream-mayonnaise mixture and serve.

6 to 8 servings.