Cumin adds a Latin accent to this coleslow, which complements barbecued beef or pork.
Serves : 6
Ingredients :
8 cup finely shredded green cabbage
1 cup finely shredded carrots
6 to 8 radishes, thinly sliced
1/4 cup thinly sliced onions (including tops)
1/2 cup each mayonnaise and sour cream
1/2 cup buttermilk
1 tablespoon each Dijon mustard and white wine vinegar
2 teaspoons cumin seeds
salt and pepper
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Method :
In a large bowl, combine cabbage, carrots, radishes and onions. Set aside.
In a bowl, combine mayonnaise and sour cream; mix until smooth. Stir in buttermilk, mustard, vinegar and cumin seeds. Stir dressing into salad; mix well and season to taste with salt and pepper. If made ahead, cover and refrigerate for 4 to 6 hours. Serve.
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