CUCUMBER COLESLAW, from Idylwilde Farms Cookbook

Ingredients:

SALAD

• 6 medium cucumbers
• 1 sweet green (or colored) pepper
• 4 minced scallions
• 1 or 2 stalks of celery, finely minced
• 2 T chopped fresh parsley
• 2 T chopped fresh dill
• 1 T dill seed

DRESSING

• 2 t. Champagne mustard or other slightly sweet variety
• 2 T mustard
• 2 T sour cream
• 2 T yogurt
• 2 T lime juice
• 2 T balsamic vinegar
• 1 t. sugar
• S & P

Original instructions:

Remove ends from cucumbers, peel them carelessly, taking off most but not all of the rind. The younger the cucumbers, the more of the rind you can leave on. Then slice in half lengthwise, remove the seeds. Remove the ends, spines and seeds from the pepper. Grate the cukes and peppers in a food processor.

Squeeze out as much moisture as you can without smashing the vegetables, then put them in a colander with a generous sprinkle of salt, and refrigerate for at least a few hours or overnight. Squeeze again. Stir in the rest of the salad ingredients.

Mix together the dressing ingredients and toss with the slaw. Refrigerate the salad for a few hours. Garnish with extra herbs and serve.

Mimi's Notes: I used a total of whatever mustards I had, which did not include Champagne. I doubled the yogurt and omitted sour cream (because I didn’t have any). I had no fresh dill so I use some dried dill, about 1 T.