Lemon Herb Slaw
1 large green cabbage, thinly sliced
1 medium red cabbage, thinly sliced
1 cup mayonnaise
zest of two lemons
juice of three lemons
2 Tablespoons grainy mustard
1 teaspoon smoked paprika
1/4 cup chopped dill
1/4 cup chopped cilantro
Toss together the two cabbages. Then whisk together the remaining dressing ingredients. Toss the cabbage in the dressing. Can be served immediately or allowed to marinate and blend flavors to soften the cabbage. Great with fish and chips!
- Old Bay and Panko coated cod fillets
- fish pan fried then baked, served on a bed of greens with a lime wedge
- Home fries - thinly sliced baked baby red potatoes
- House made tartar sauce
- Lemon and herb slaw
This is my grandmother's infamous coleslaw. It is really the only coleslaw I have ever eaten, and it is delicious! This coleslaw is not a creamy coleslaw at all, which makes it especially good to serve with my grandmother's potato salad. That way you don't have two overly creamy and rich dishes, and they contrast each other but pair together nicely. The coleslaw is made with a whole lot of cabbage, along with some carrot, celery, radish, and onion. My grandmother has a mini food chopper that makes coleslaw very quick and easy. She just washes the vegetables and roughly chops them, and lets the food processor do the rest. Then she tosses everything together and adds a little oil, vinegar, salt, pepper, and sugar to taste. Not too much to make the coleslaw too oily or wet, and just enough seasoning to bring out the real taste of the vegetables. I particularly like the texture of this coleslaw because all of the vegetables are finely diced rather than being grated or shredded. This coleslaw goes well with really any meal - chicken, fish, beef, sandwiches, pasta, etc. It is often served by the cupful instead of the spoonful, and although it will keep well in the fridge for awhile, it never seems to stick around for very long.
