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Ingredients:
3/4 cup heavy cream 1/2 cup mayonnaise
1 1/2 tablespoons granulated sugar 1 1/2 teaspoons cider vinegar 1 tablespoon minced fresh chives or 1/2 tablespoon dried chives (optional) Salt & pepper to taste 1-2 bags of coleslaw mix (preferably tri colored) 1/2 cup dried cranberries (or to taste) 1/2 cup toasted sliced almonds (or to taste)
Instructions:
Whisk together the cream, mayonnaise, sugar, vinegar, chives, salt and pepper. Add the coleslaw mix to a bowl and stir in just enough dressing to coat thoroughly. Just before serving, stir in the cranberries & almonds so they don’t get soggy. Add additional coleslaw mix if the slaw becomes too wet. Yield: 6 servings.
Notes:
To toast the almonds, place them in a dry skillet over medium heat. Cook for 4-5 minutes or until golden brown, stirring often
SWEDISH CUCUMBER & APPLE SALAD Ingredients: 3 large regular cucumbers or 2 English cucumbers (see notes) 1 large green apple 2/3 cup heavy cream 1/3 cup mayonnaise 1 tablespoon granulated sugar 1 1/2 teaspoons cider vinegar 3-4 shakes of dried dill weed or 1 teaspoon minced fresh dill fronds Dash of onion powder Salt & pepper to taste
Instructions:
If using regular cucumbers, trim off ends. Peel and halve lengthwise (you can leave on thin stripes of the peel if desired). Scoop out and discard the seeds. If using English cucumbers, you can leave the peel on and seeds in. Slice cucumbers thinly on the bias (about 1/4 inch thick). Halve, quarter, and core the apple. Slice thinly (about 1/8 inch thick) into wedges. Place sliced cucumbers and apples in a medium bowl. In a small bowl, whisk together all of the remaining ingredients. Pour the sauce over the cucumbers and apples and toss to coat. Serve immediately or cover and chill until serving. Yield: 8 servings.
