Recipe(tried): Creamy Spicy Coleslaw

Elly... this is one of my favorite coleslaws... It has been adapted from a cookbook called "The New Basics" cookbook. I do a lot of variations with it as well... sometimes I add tart apples (like Granny Smith) instead of carrots... or I add freshly sliced peaches instead of the carrots... and also add dijon mustard...see what you think!!! The cayenne pepper gives it just a little bite (sometimes I add more) ...but because the slaw is so creamy... most people can't quite put their finger on what makes it so interesting!!! I also sometimes substitute a tarragon white wine vinegar... See what you think.

Creamy Spicy Coleslaw
Serves: 6 to 8 portions

1 small head of green cabbage, cleaned, cored and cut into slivers
2 medium carrots, trimmed, peeled and grated
1 medium size green pepper, stemmed, seeded, and finely chopped
1 1/2 cup mayonnaise
3/4 cup corn oil
3/4 cup sour cream
1 1/2 Tablespoons heavy cream, half and half or milk
2 teaspoons of caraway seeds
1/2 cup of white wine vinegar
3/4 teaspoons cayenne pepper
Salt and pepper to taste

Put cabbage slivers and grated carrot and green pepper into a large bowl.

Combine remaining ingredients, with salt and pepper to taste, in a medium bowl by whisking together well. The ingredients will remain separated until about 2 minutes of whisking. Keep whisking until the items are completely homogenous.

Pour the whisked sauce over the cabbage mixture, stir, cover, and chill for at least 4 hour before serving.

Allow slaw to return to room temperature before serving.