Creamy coleslaw

Creamy cabbage coleslaw is something that everybody likes, and it only takes about 20 minutes to throw together this classic summer salad. Like almost everything I make, I like to add at least just a bit of a spicy kick to dress things up, in this case with a dash of cumin and chili, but feel free to leave these out if you prefer the traditional flavour. Red or green cabbage work equally well, but red cabbage will give your slaw a colourful visual appeal in addition to the flavour. I've submitted this recipe to Sass & Veracity who is co-hosting a salad 'Stravaganza with La Mia Cucina.

Creamy coleslaw

1 small head of cabbage, chopped, about 4 cups
1 large carrot, peeled and shredded
1 stalk celery, chopped
1/2 medium onion, chopped
2 green onions, thinly sliced, both white and green parts
3 tablespoons fresh parsley, coarsely chopped
1/2 cup mayonnaise
1/4 cup sour cream
2 teaspoons Dijon mustard
2 teaspoons fresh lemon juice
1 teaspoon sugar
1/4 teaspoon sea salt
1/2 teaspoon celery seed
generous dashes of ground cumin and chili powder
fresh ground black pepper to taste

Add the cabbage, carrot, celery, onion, green onions and parsely to a large bowl. In a separate bowl, mix all the other ingredients in the dressing, then pour over the vegetables and toss until everything is evenly coated.

Transfer to a salad bowl. Cover and refrigerate for at least 1 hour to blend the flavours.