Wednesday, September 16, 2015

Homemade Coleslaw

There's something wonderful about coleslaw that's made from scratch. This coming from someone who's a bit of a coleslaw snob.

Unfortunately, coleslaw is often thrown together with store-bought slaw mix and a bottled dressing, which is a shame. When it's done right, the humble coleslaw can elevate a pulled pork sandwich into a spiritual experience, but when it's done wrong, it overshadows the whole meal. You end up with this amazing entree, but slobby slaw, and it's a buzzkill. How a restaurant makes their coleslaw tells me a lot about who they are.

And coleslaw is so darn easy to throw together, but you do need some heavy equipment to do it well. You could make this with a mandolin and a box shredder, but a food processor makes this go a whole lot easier and with less mess.

This recipe is a takeaway from my culinary idol, and future wife in another life, Ina Garten. Her original recipe calls for red cabbage, but I don't like it as it's too bitter for my tastes, and less sugar. I also like to add either diced pineapple or golden raisins to my slaw for a little sweet surprise.

Kathy's Homemade Coleslaw
Recipe modified from: Ina Garten, The Barefoot Contessa Cookbook

1 medium-sized head of green cabbage
5 carrots
2 cups mayonnaise (I use Hellman's)
1/4 cup Dijon mustard
2 tablespoons sugar
2 tablespoons cider vinegar
2 teaspoons celery seeds
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 cup diced pineapple chunks or golden raisins (optional)

Fit a food processor with the slicing blade set to small/med thickness. Cut the cabbage into quarter wedges, removing the core, and process in the food processor in batches. Next, fit the processor with the grating blade. Peel the carrots and place in the feed tube; process in batches and mix with the shredded cabbage.

I a medium bowl or large measuring cup, mix mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, kosher salt, and pepper with a whisk until combined. Pour half of the dressing over the cabbage mixture and mix well. Pour the rest of the dressing over the cabbage mixture and mix well again. If adding pineapple or raisins, mix those in last until well distributed. Serve cold.

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