So, for those that don’t know, my boyfriend Mark is the King of Coleslaw. It’s quite possibly his favourite type of salad. And I don’t think we’ve been more than a week without having some sort of interpretation of the classic dish. This past weekend, I took to the kitchen to have my attempt at a variation, and to my surprise was overjoyed to the reaction from the toughest critic I know. Without further adieu, here is my fresh, delicious, and surprisingly light version of a summer favourite, coleslaw.
Green Peppercorn & Basil Coleslaw
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 1 tsp green peppercorns
- 2 anchovies
- 10 fresh basil leaves
- 1 Tbsp red wine vinegar
- 1/2 lemon, juiced
- Small drizzle honey
- 2 Tbsp extra virgin olive oil
- 2 pinches coarse salt
- 1 pinch freshly cracked black pepper
- 1 bag super-food coleslaw mix – 2 types of kale, 2 types of cabbage, broccoli stalks – or your favourite coleslaw mix
- 1 cup thinly sliced radishes
- 1 cup matchstick cucumber
- 1/3 cup crispy bacon, diced
- 1/3 cup green onion, sliced
In a blender or container used for a hand-blender, combine mayo, sour cream, peppercorns, anchovies, basil, vinegar, lemon juice, honey, EVOO, salt and pepper. Blend up using a stand-blender or hand-blender until emulsified and creamy. Taste and adjust seasoning as necessary.
In a salad bowl combine coleslaw mix, radishes, cucumber, bacon, and green onion. Pour dressing over salad mixture, and combine well.
We had this with a couple delicious crispy skin salmon fillets, and some smashed potatoes. It was the perfect meal for a relaxing weekend.