Coleslaw with a twist….

Everyone has a favorite side dish that has to be made or the meal just doesn’t feel complete.
For my husband this is one of those dishes. It never fails if I am preparing B-BQ, fish, oyster
po-boys, or shrimp he asks, “Did you fix lemon coleslaw?”

I discovered this wonderful coleslaw recipe in The Gourmet Cookbook, which happens to be one
of my favorite cookbooks. Anyhow, I made it the first time with pulled pork B-BQ sammy’s and
piled it on top of the B-BQ. It was delicious! It ranked five stars with my family so this recipe
is a keeper.

Coleslaw just got a face lift with a twist a lemon and fresh parsley. Although it calls for
flat leaf parsley sometimes my grocery store doesn’t have it and I have to substitute it
for whatever parsley is available to me at the time.

Lemon Coleslaw

2 T. sour cream
2 t. mayonnaise
½ t. finely grated lemon zest
4 t. fresh lemon juice
3 T. water
1 t. sugar
¼ t. salt
1/8 t. pepper
4 C. thinly sliced green cabbage
2 carrots, coarsely grated
1 C. thinly sliced scallions (1 bunch)
½ C. chopped fresh flat-leaf parsley

Time Saver Tip: To save time purchase a bag of cabbage that has already been shredded. You can find it with carrots in it too. Not only is it a time saver but it costs less.

Whisk together sour cream, mayonnaise, zest, juice, water, sugar, salt and pepper in large bowl until sugar is dissolved. Add cabbage, carrots, scallions and parsley and toss well. Refrigerate, covered, for 1 hour to allow flavors to develop.

Season coleslaw with salt and pepper.

Tagged as: Coleslaw, Lemon, Salads