Have you been searching for a recipe for the coleslaw of our youth, as Peter and I have been? "Slaw" that's slightly creamy, with lots of crunch, a little tang and a peppery zing from the cabbage. Well we found what we remembered and from an unlikely source - Bobby Flay, the chef known for strong southwest flavors not necessarily those of northeast tradition.
I compared and compared recipes that called themselves "traditional", "old-fashioned", and/or "creamy" and, at the end of the day, most had these ingredients in some proportion, one even emphasized the importance of using white (distilled) vinegar - NO substitutions. Well we are thrilled after years of mediocre, overly creative recipes to find one that is not only simple but reminds us of those days of yore. I don't think you'll be disappointed either. Thank you Bobby Flay.
Creamy Coleslaw
8 servings
1 head green cabbage, finely shredded (or a mixture of green and red shredded)
2 large carrots, finely shredded
¾ 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 black pepper
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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.
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