Early summer slaw

The Brits call it the weekend, North Americans call it a weekend (with a weaker end) and the French call it le weekend, although their language mavens try to get them to say fin de la semaine.

Call it what you like, the last one was glorious and I can hardly wait till Friday to start one all over again, although last weekend’s record breaking temperatures are not in the offing.

When we saw the Easter weekend forecast we headed straight to the lake. Our little cottage shone in the sun and we basked in it too. It was a taste of summer that will last until the real one arrives.

To heighten the summery mood, I made a big bowl of coleslaw – tangy, creamy, crisp and cold, that constant companion of summer barbecues. It helped cap a beautiful day.

Most often subordinated to side-dish status, this simple slaw deserves a place in the sun right along with the rest of us.

Creamy coleslaw

(measurements are approximate and should be adjusted to taste)

1 Head (about 8 cups) finely shredded cabbage

1-2  Finely shredded carrots

For the dressing

1/3 cup White sugar

1/2 Teaspoon salt

A few good grinding of black  pepper

1/2 Cup mayonnaise

1/2 Cup buttermilk (Don’t have buttermilk? Make your own. Here’s how.)

1 1/2 Tablespoons white vinegar

2 1/2 Tablespoons lemon juice

Whisk together dressing and combine with cabbage and carrots. Refrigerate for 2-3 hours before eating. Wear sunscreen.

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