Cole Slaw


2 cups cabbage, finely sliced 500 mL
sour cream 125
½ cup cider vinegar 30 mL
1 Tbsp. liquid honey 15 mL
¼ tsp. salt 1 mL
1 tsp. celery seed 1 mL


Finely slice cabbage and place in bowl of ice water for about one hour. Meanwhile, beat sour cream to thicken and slowly add vinegar and honey. Beat well, add salt and celery seed. Drain cabbage. Place in bowl and pour dressing over. Mix well and serve as side dish.

by Reader's Tide's Table/by Ross Mavis

   Ross and Willa Mavis are innkeepers at Inn on the Cove in Saint John. They also host The Tide's Table Maritime Cooking Show and have written their first cookbook also called Tide's Table Maritime cooking.