I used to hate coleslaw.
Despise it. As it happens, what I
really hate is the preservatives and oey-goey white… something that seems to be
present in quantities more vast than the supposed star of the recipe:
Cabbage. And frankly, if you have a
mandolin or cabbage board or accessory for your kitchenaid, it’s really
easy. It was one of the most
favorite dishes I would make for my fraternity boys. If it got their approval, I’m sure it’ll get
yours!
Creamy Cole Slaw
Recipe courtesy Bobby
Flay http://www.foodnetwork.com/recipes/bobby-flay/creamy-cole-slaw-recipe/index.html
Prep Time:10 min
Inactive Prep Time: -- Cook Time: --
Level: Easy Serves:
8 servings
Ingredients
1 head green cabbage, finely shredded
2 large carrots, finely shredded
3/4 cup best-quality mayonnaise
2 tablespoons sour cream
2 tablespoons grated Spanish onion
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
1 tablespoon dry mustard
2 teaspoons celery salt
Salt and freshly ground pepper
Directions
Combine the shredded cabbage and carrots in a large bowl.
Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard,
celery salt, salt, and pepper in a medium bowl, and then add to the cabbage
mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or
sugar if desired.
Notes from Margaret
I typically use more carrots until I achieve a ratio of orange:green that I like. Or until I run out of carrots.
When I make it, I typically use just a standard yellow storage onion and shred it in with the cabbage and carrots. Fresh onions from a local farm would be incredible in this dish.
