Friday, July 30, 2010

Coleslaw- The Creamy Kind

What you have right here is a basic, creamy-style coleslaw. The kind you eat with a hot dog, baked beans, maybe a corn cob or two. Or maybe some barbecued ribs! The vinegar-based slaws are good too, but that's for another post.

If you got a food pro with a shredder disc, this slaw can be assembled in less than five minutes and ready to chill. If you do not have a food pro, slice as thinly as possible. You can serve cold or closer to room temp, I prefer somewhere in between. Cool, not cold. And of course with mayo-based slaw, do not let sit outside in 80F heat for three hours during little Johnny's birthday party. That would not be celebrating. One hour tops in summer heat, then back to the fridge for a chill.

Coleslaw- The Creamy Kind
6-8 servings

1 large head green cabbage, finely shredded
2 large carrots, peeled and finely shredded
3/4 C mayo
3 TB sour cream
2-3 TB scallion, diced
2 TB sugar
1 TB mustard powder
2 TB good white wine vinegar
2 ts celery salt (or celery seeds+kosher salt)
Freshly cracked black pepper

In a large bowl, combine the cabbage and carrot. Whisk together the rest of the ingredients in a separate bowl, then add to the cabbage and carrot mixture. Mix well to combine, then stash in the fridge for about 1 hr minimum. Mix again and taste, add more seasonings if needed.

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