A few weekends ago, we ventured down to the central California coast to enjoy a weekend with our friend who lives there. Before venturing to Solvang for pastry hunting and Los Olivos for wine tasting, we stopped at a darling place for lunch. It was a winery and deli all in one. It was called Sextant Winery. We actually did not taste the wines but did grab some tasty sandwiches.
One of the side dishes they offered was a Crème Fraiche Coleslaw with Blueberries. My husband picked up a container and we shared it. The fact that crème Fraiche was paired with blueberries in a coleslaw completely intrigued me. I never use to be a fan of coleslaw and over the years, my taste buds completely enjoy the crunch and creaminess of this traditional all American salad.
I have to say - when I took a bite I was quite smitten with this combination. The crunch of the cabbage, the tanginess of the crème Fraiche and the sweetness of the blueberries was a bite of pure happiness. Needless to say, this salad was an inspiration to me. I added quite a few items to my version and I hope that you enjoy it as much as I do.
Crème Fraiche Coleslaw with Blueberries
4 to 4 ½ C. Cabbage, shredded
½ C. Pecans, chopped and toasted
½ C. Dried blueberries
½ Red onion, sliced thin and chopped
3 T. Crème Fraiche
2 T. Mayonnaise
2 t. Dijon Mustard
1 T. Lemon juice
¼ t. Salt
8 Grinds fresh ground pepper
To make the dressing add all of the above ingredients and mix well. Let sit in the refrigerator for 30 minutes prior to tossing the salad.
When ready to serve, place the salad ingredients into a large bowl. Add the dressing and toss well. Taste for seasoning and add salt and pepper as desired.