(Creamy, but doesn't contain mayonnaise.)
1 large head cabbage, cored and very finely chopped
3 cucumbers, kirby is possible. Seeded and sliced, paper thin
3 Tbsp. Kosher salt
1/2 c. white vinegar
1/2 c. granulated sugar
1 Tbsp. Dijon mustard
1/4 c. vegetable oil
1/4 c. heavy cream
2 Tbsp. sour cream
Salt and freshly ground pepper to taste
Mix together the shredded cabbage and sliced cucumber in a large colander. Toss well with the 3 tablespoons of salt, and leave to wilt for 20 minutes. Squeeze the slaw firmly by handfuls to extract as much liquid as possible, then use your fingers to toss and loosen the squeezed slaw. Toss it into a large bowl.
To make the dressing: 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 the Dijon mustard and oil.
Pour the hot dressing over the reserved slaw, and stir well to blend. Allow to cool slightly before stirring in the heavy cream and sour cream. Taste carefully for seasoning, and add salt and freshly ground black pepper to taste as needed.
Serve cold or at room temperature.
Fruit Slaw with Lemon Poppy Seed Dresssing
1/2 c. frozen lemonade concentrate, thawed
1/3 c. honey
1/3 c. vegetable oil
1 Tbsp. poppy seeds
8 c. shredded cabbage
1/2 fresh pineapple, shelled, cored and cut into chunks
2 oranges, peeled and sliced
1 red apple, cored and cut into chunks
1/2 c. peanuts
To make dressing: In screw-top jar, combine lemonade, honey, oil and poppy seeds. Shake well to blend. Dressing will keep in refrigerator for 2 weeks.
To make slaw: In a large bowl, toss cabbage, pineapple chunks, orange slices, apple and peanuts with about 2/3 cup lemon poppy seed dressing. Refrigerate remaining dressing or use with other fruit salads or slaw.