This recipe comes from Edna Lewis and Scott Peacock’s The Gift of Southern Cooking, which showcases Southern food. Squeezing the cabbage adds an extra step but it is key to the texture and a great way to reduce excess liquid. You can make the slaw just a few hours before serving or you can start a few days ahead; the salted cabbage can drain over night and then steep in the sweet-sour dressing before mixing in the creams.
1 large head of green cabbage, cored and very thinly sliced/shredded
2 small cucumbers, peeled, seeded and sliced thin
2-3 carrots, washed and grated
3 tablespoons kosher salt
Mix together the shredded cabbage, cucumber, and carrots in a large colander. Toss well with kosher salt, and leave to wilt for at least 30 minutes. Squeeze the slaw firmly by handfuls to extract as much liquid as possible, and then use your fingers to toss and loosed the squeezed slaw. Toss it in to a large bowl.
½ cup white vinegar
½ cup granulated sugar
½ teaspoon salt
1 tablespoon Dijon mustard
¼ cup vegetable oil
¼ cup heavy cream
2 tablespoons sour cream
Freshly ground pepper
Bring the vinegar, sugar and salt to a boil in a small saucepan over medium heat, stirring just until the sugar is dissolved. Boil for 3 minutes, and whisk in Dijon mustard and oil. Pour the hot dressing over the reserved slaw and stir well to combine. Allow to cool slightly before stirring in the heavy cream and sour cream. Taste carefully for seasoning, adding salt and pepper as needed. Serve cold.