Watercress Slaw
Recipe from "The South: The Beautiful Cookbook:
authentic recipes from the American South,"
HarperCollins © 1996
SERVES 8-10
This version of coleslaw has a wonderful herbal flavor. The recipe was contributed by Jane H. Long, owner of a carryout food shop, The Easy Way Out, in Atlanta, Georgia, where she showcases the fancier dishes of Low Country cuisine that mirror her vision of a comfortably elegant lifestyle. This recipe uses cultivated watercress, which is milder in flavor than wild watercress ( also called 'creasies" or field cress). The latter grows in the South around the edges of lakes, rivers and streams.
- 1 head green cabbage, about 2 lb (1 kg), cored and shredded
- 4 green ( spring) onions, including tender green tops, thinly sliced
- 1 cup ( 1 oz/30 g) loosely packed stemmed watercress
- 1 red bell pepper (capsicum), seeded and julienned
- 1 cup ( 8 fl oz/250 ml) mayonnaise
- 1 cup ( 8 fl oz/250 g) sour cream
- 1/4 cup ( 2fl oz/60 ml) rice wine vinegar
- 1/2 cup ( 4 oz/125 g) prepared horseradish
- 1 tablespoon sugar
- salt to taste
In a small bowl, whisk together the mayonnaise, sour cream, vinegar, horseradish, sugar and salt. Pour the dressing over the cabbage mixture and toss to coat. Cover and refrigerate for 1 hour. Stir to redistribute just before serving. Garnish with the reserved julienned bell pepper strips and serve chilled.
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