I mentioned this delicious coleslaw in a posting during our airstream trip last month. I made it one night for dinner, to serve alongside of my husband Robert’s Grilled Sausages with Peppers and Onions (recipe to follow in another post!). As a shortcut, you can use bagged coleslaw mix with green and red cabbage and carrots. Delish! Great for Fall tailgating.
Coleslaw with Lemon-Mayonnaise Dressing
2 cups mayonnaise
1/4 cup Dijon mustard
2 teaspoons to 1 tablespoon lemon juice
2 tablespoons cider vinegar
2 teaspoons celery seeds
1 teaspoon celery salt
1/2 head green cabbage, shredded
1/2 head red cabbage, shredded
2 large carrots, peeled and grated
1/2 large jicama, peeled and grated, moisture rung out
1/4 cup chopped green onions
In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, vinegar, celery seeds and celery salt. Set aside.
In a large mixing bowl, toss together the cabbages, carrots, jicama and green onion (I like to use my hands). Add around half of the mayonnaise mixture and toss; add more dressing as needed (you may have some dressing left over). Season with salt and ground pepper to taste (won’t need much, if any, salt).
Make ahead: Dressing can be made up to 24 hours in advance, covered and refrigerated. Toss just before serving.
(Serves 8 to 10)
This is a creamy rice dish that is great to serve in the spring or summer and makes a wonderful accompaniment to a fish dish.
3 cups chicken broth
1/2 cup unsalted butter
2 cups long grain white rice
Zest of 2 lemons
1 teaspoon salt
2 tablespoons fresh lemon juice
1 cup heavy cream
Place the chicken broth in a medium saucepan and bring to a boil. Reduce heat to low.
In a separate large saucepan, melt the butter over low heat. Stir in rice and lemon zest. Cook over medium heat, stirring for 5 minutes. Stir in the hot broth and salt, cover and simmer for about 20 minutes or until liquid is absorbed. Stir in the lemon juice, then stir in the cream. Continue to stir over low heat until the cream is absorbed, about 5 minutes. Season with salt and pepper to taste.
Lighter Version: Prepare as above, omitting the cream.
Variation: Reduce cream to 1/2 cup, and when you add the cream, also add 1/4 cup grated Parmesan cheese and 1/4 cup chopped fresh parsley.