Coleslaw
2 cups mayonnaise
1 cup creme fraiche  
1 cup sour cream  
4 ounces sherry vinegar  
2 ounces agave  
2 ounces whole-grain mustard  
2 ounces olive oil  
1 tablespoon ground cumin  
2 tablespoons chili flakes  
2 tablespoons kosher salt  
1 tablespoon freshly ground black pepper  
1/2 pound green cabbage, shredded  
1/2 pound purple cabbage, shredded  
1/2 pound corn, grilled and removed from cob  
1/4 pound carrots, shredded  
3 poblano chiles, roasted and thinly sliced  
2 heads endive, thinly sliced  
10 brussels sprouts, shaved  
2 tablespoons fresh parsley, chopped, plus more for garnish  
Instructions:
Combine the mayonnaise, creme fraiche, sour cream, vinegar, agave, mustard, oil, cumin, chili flakes, salt and pepper in a large bowl. Add the green cabbage, purple cabbage, corn, carrots, poblanos, endive, brussels sprouts and parsley and toss until fully coated with dressing. Garnish with the parsley.
