A trip back in time for a Canaan Country Kitchen recipe

Yankee Chef logoBy Jim Bailey

I remember so well one of my parents’ first restaurants in Maine. It was the Canaan Country Kitchen. It was here that I first learned his recipe for cole slaw dressing that I have never had since.

So what a perfect marriage, combining cole slaw, great dressing, some crunchy vegetables and crabmeat. Think about it for a moment. … done? Now go make it!


Country Kitchen Dressing:

1 cup mayonnaise or salad dressing
1/2 cup buttermilk
1/4 cup apple cider vinegar
1 tablespoon sugar
2 teaspoons prepared horseradish
1 teaspoon each lemon pepper and Old Bay Seasoning
Salt and black pepper to taste



4 cups cooked, cubed potatoes
2 cups cole slaw mix
1/2 cup cooked, whole kernel corn
1/2 cup minced cucumber
4 ounces cooked crabmeat *

Whisk together Country Kitchen Dressing ingredients until smooth; set aside. In a large bowl, add all salad ingredients, tossing to combine. Fold in the dressing to the potatoes well. Cover and refrigerate at least 1 hour before serving.

* Your choice of crabmeat will be just fine, including canned (but drained well), freshly cooked and chopped or even imitation that has been chopped.

My very first book-signing for my newest cookbook, Refreshed, will be held at the Boothbay Harbor Fest from Friday Sept. 9 through Sunday, Sept. 11. I will be signing right alongside my longtime friend, celebrity chef Ronaldo Linares, who holds the No. 1  spot on Amazon with his newest cookbook. I hope to see many of you there.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.

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