Chef Nathan Hood's Creamy Coleslaw

Post House chef Nathan Hood zhushes up this classic coleslaw recipe with crème fraiche, a richer, less tangy cousin of sour cream I urge you to buy and try if you haven’t. I first tasted it dolloped on ripe strawberries during a childhood trip to Poland to meet my grandmother. She was delightful, and forever after, I couldn’t get enough of the not-too-sweet dessert! If you don’t have any on hand, substitute sour cream or yogurt, which I always have in the fridge and often turn to in a pinch. I switched out the agave nectar with cruelty-free honey from Sweetgrass Garden Co-op on Johns Island—also a staple in my pantry. This is a super satisfying dish, and so easy to make!

Ingredients

1 cup mayonnaise

¼ cup crème fraiche

1.5 tablespoons apple cider vinegar

1 + tablespoon agave nectar

1 teaspoon celery seed

1 teaspoon kosher salt

½ teaspoon black pepper

2 medium carrots grated or julienned

1 medium head cabbage, cored and very thinly sliced

Directions

Place the cabbage and carrots in a large mixing bowl and toss with the celery seed, salt and pepper to combine. Add all the other ingredients and mix gently until fully incorporated. Refrigerate for at least an hour so the slaw chills and the flavors marry.