Coleslaw

° Serves 4

Classic American coleslaw doesn’t exist in France. I discovered it first when I was working at Howard Johnson’s. It is certainly a standard at our house now, and Gloria wouldn’t hear of having a steamed lobster without coleslaw.

This recipe duplicates somewhat, according to my memory, the coleslaw of the Howard Johnson restaurants. My preference is for savoy cabbage, but regular cabbage will work as well.

• 4 cups shredded savoy cabbage
• 1 cup shredded carrots (shredded on a box grater)
• ¼ cup sour cream
• ¼ cup mayonnaise
• 1½ tablespoons cider vinegar
• 1 tablespoon poppy seeds
• 1 teaspoon Tabasco sauce
• 1 teaspoon sugar
• ¾ teaspoon salt

A few hours ahead of serving, mix all the ingredients together thoroughly in a large bowl and refrigerate. Serve cold.