BING CHERRY COLESLAW
Bing cherries marinated in cinnamon and powdered sugar. Combined with cut green cabbage, sweet onion and celery and tossed in a sweet creamy soy mayo, cream cheese and spicy brown mustard and celery seed dressing!
Makes 6 cups
2 heaping c. fresh Bing cherries, pitted and halved
1/4 c. powdered sugar
1/2 t. cinnamon
a few grains of salt, not coarse salt; it’s too big
4 c. cut green cabbage, 3/8 inch squares
1 c. diced celery
1/2 c. diced sweet onion, 1/4-3/8 inch squares
Dressing: Makes 1-1/2 cups
1 c. veggie mayonnaise (I used Vegenaise)
1/2 c. plain soy cream cheese (I used Tofutti brand)
2 T. sugar
2 T. spicy brown mustard
1/2 t. celery seed
Prepare cherries. Place in a bowl with powdered sugar and cinnamon. Toss till sugar melts, then refrigerate till very cold.
Prepare cabbage, celery and onion. Place in plastic bag and refrigerate till very cold.
In small mixing bowl combine Vegenaise, soy cream cheese, sugar, mustard and celery seed. Stir with fork to incorporate the soy cream cheese smoothly into the mayo, then refrigerate till very cold.
When ready to serve: Place cabbage, celery and onion into large mixing bowl.
Add cherries, then pour dressing over all and toss to evenly coat.
Notes: Almost tastes like dessert. Marinating the cherries in powdered sugar and cinnamon brings out the concentrated essence of the cherries.
This is not a thickly dressed coleslaw. When all the ingredients are combined, the cherries will thin the dressing. I serve it in individual cups to keep the dressing contained. Since it doesn’t hold up that well, it is not designed for buffets or picnics or to be made ahead. Toss, serve and enjoy it for the delicacy it is!
Pretty pale pink dressing against the dark cherries creates a beautiful color achievement with the light green of the celery and cabbage.
Since cut edges of cabbage mold quickly, don’t keep cut cabbage more than a day in the refrigerator.