Before summer ends, I want to share the last part of my fried scallop meal, the coleslaw! I know that it is not the most Italian of foods, but it does fit into the bella vita lifestyle of my blog. And, in fact, there is an antipasto in Italy called insalata capriccioso or whimsical salad that’s a little like our coleslaw! It is often made with a mayonnaise, mustard, and vinegar sauce and can have any number of ingredients with raw vegetables as a base. It is served as a course before the pasta or antipasto.
I love the name. It can mean fickle or whimsical and I think denotes that you can add whatever you want. The base is usually with celery root, red peppers, and a mayonnaise sauce but it is made with all sorts of things: ham, peas, carrots, or whatever vegetables you happen to have in the fridge.
My coleslaw comes from a recipe in Betty Crocker’s Cookbook. Like Marco’s mother sending him with the Suor Germana cookbook, my mother sent me off in life with the 1988 edition of this American staple. I still refer to it for many things and often start with the recipes as a base and modify them as desired. For the coleslaw, I use Betty Crocker’s but then I tweak it a bit. I make sure and use the Vidalia onion because I like the sweetness of this type. I leave out the refined sugar while adding some carrots to give it a natural sweetness. Finally, I sprinkle with dill and depending on my mood, some paprika.
- 1/2 cup dairy sour cream
- 1/4 cup mayonnaise
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 medium head cave, finely shredded or chopped
- 2 large carrots
- 1 small Vidalia onion, chopped
- dried dill weed
- mix the first 5 ingredients together in a bowl
- toss in the last 3 ingredients and mix well
- sprinkle with dill and/or paprika