Recipe(tried): Creamy, Tangy Cole Slaw with a Zing!

Here is one of my favorite recipes for coleslaw. This recipe makes a much larger portion of dressing for the "slaw" than you will need but I make the dressing and then use only about half for the salad. I save the rest of the dressing for later... either when I make the slaw again or as a salad dressing. It is VERY good!!! Tangy, creamy and a little zing with the cayenne pepper. I sometimes add more cayenne. I've also added a couple of variation at the end of the recipe that have been big hits as well... I hope you will give at least one of them a shot... for me coleslaw is one of those "comfort food" things... but is very difficult to find one that really fits the bill. This one does!!! Enjoy!!!

Creamy Coleslaw
Adapted from The New Basics Cookbook
Servings: 8

1 small head green cabbage -- cored and slivered
2 medium carrots -- peeled and grated
1 medium green pepper -- finely chopped
1 1/2 cups mayonnaise
3/4 cup corn oil
3/4 cup sour cream
1 1/2 tablespoons heavy cream, milk or half and half
2 teaspoons caraway seed
1 cup white wine vinegar
1/2 teaspoon cayenne pepper
pinch salt
pinch pepper

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

Combine the 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 homogeneous.

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

Allow slaw to return to room temperature before serving.

NOTES :
*This recipe would be great with 3 tablespoons of Dijon mustard and freshly sliced peaches removing the carrots....

**Another idea would be to simply add Granny Smith apples and raisins.

***This would also be good as an alternative to tartar sauce with seafood.