Do you think creamy cole slaw has mayonnaise in it? I did. That’s what I thought until I was 29 and visiting my friend in Cape Breton, Nova Scotia. We made cole slaw and I learned that the good stuff – that creamy, luscious kind that reminds me of the little container that would come with my Kentucky Fried dinner as a kid – is actually creamy. As in, it has cream in it.
I’ll let you take a moment to recover – this comes as big news to many people who never make cole slaw. Of course, I’m sure there are plenty of mayonnaise-laden versions out there, but the good stuff? Cream. Heavy cream.
You mix a little bit of cream with vinegar and the acid in the vinegar thickens the cream into a dressing-like, some may say mayonnaise-like, consistency. Some celery seeds, if you like, some salt, some pepper, and maybe some sugar if you’re one of those people who like sweet cole slaw, and you have the best cole slaw ever. I posted a full recipe for Creamy Cole Slaw over at Local Foods. It only gets better if it sits in the fridge for a bit and it could serve you very well this summer if you get invited to many potlucks or barbecues or, if you live in the 1960s, “patio parties.”
I had the chance to make some cole slaw last weekend – perhaps it will fit into your weekend this week. We had a couple families over for a last-minute cook-out. I thawed a bunch of delicious homemade sausage I still had in my freezer (I’m telling you, my dashing husband’s largely vegetarian diet is really cutting into my meat consumption) and, in a last-minute moment of utter and complete panic that 21 sausages would not be enough for six adults and four children (one of whom isn’t quite two), little patties I made for the kids out of some bulk sausage I also had (upper left corner of the grill). In what world would 21 sausages not have been enough?
Indeed, we had a few sausages leftover at the end of the evening – but not as many as you’d think. Just three of the lamb sausages,* which were spiced and just the eeniest teeniest bit dry. I cut them up, sauteed them in olive oil with some garlic and spinach and a few basil leaves, tossed the whole thing with pasta shells, and topped each serving with black pepper and grated goat gouda cheese. The resulting dish was surprisingly delicious – not like leftovers at all – and I like to think demonstrated a real rise on my part to the challenge my dashing husband unwittingly made when he said, “We have a lot of food, but none of it goes together.” A sentence guaranteed to make me say, “Ha!”
* Since the kids ate the four patties, that means the six adults ate a whopping 18 sausages – that’s three a piece. Me? I had one and a half. I’m a lady.