Summer Weekends...Creamy Cole Slaw With Caraway Seed

There is nothing more versatile to have on hand for a summer weekend than homemade coleslaw.  Now, I am not talking about the one you buy at the grocery store submerged in mayonnaise; but the one you make with your two little hands that tastes crunchy and sweet and takes minutes to prepare. 

This weekend we are having a real treat...lobster tails! My brother and I have been reminiscing for months about the fried lobster tails we used to get when we were kids at the Clam Box in Westport, Connecticut and tonight, finally(!), we are going to make them.  This morning I prepared the coleslaw, which is a must with this meal, and hopefully  the Florida corn I bought won't disappoint. I've made enough to serve with ribs and beans thus eliminating some extra work for tomorrow's dinner.  Any leftovers will be served with sandwiches or hot dogs for lunch.  Talk about spreading the wealth.....

Check My Kitchen by the Lake for some tips on how to plan ahead and make your summer weekends a breeze.

Serves 4 - 6

Ingredients

1 bag of coleslaw mix
3/4 cup of Miracle Whip
1 tsp. Dijon or honey mustard
1 TB sugar
1/4 cup milk
3 to 4 TB wine vinegar
1/4 tsp. onion powder
1/4 tsp garlic powder
Worcestershire Sauce
2 TB Caraway Seed
salt and pepper

Procedure

Soak the coleslaw in water for about 1/2 hour. Drain.  In a separate bowl,  mix the Miracle Whip, mustard, milk,  vinegar, sugar, onion and garlic powder.  Add a few drops of Worcershire Sauce.  Add the sauce to the coleslaw, mix well.  Add the caraway seed and salt and pepper.  Mix again and chill for at least 6 hours.

All photos Lindaraxa