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Side: Classic Coleslaw

Source of Recipe

From "Mad Hungry: Cravings" by Lucinda Quinn


Recipe Introduction

"This is a simple, basic coleslaw. Serve it on the side with Brined and Fried Chicken or pile it high on a pulled pork sandwich as a cool, creamy, crunchy counterpoint."

List of Ingredients

â—¦ 1 mild onion, such as Vidalia, halved lengthwise and thinly sliced crosswise
â—¦ ¾ cup mayonnaise
â—¦ ½ cup sour cream
â—¦ 2 tablespoons apple cider vinegar
â—¦ 1 teaspoon coarse salt
â—¦ ¼ teaspoon freshly ground black pepper
â—¦ ½ teaspoon celery seeds
â—¦ ½ medium green cabbage, cored, quartered, and thinly shredded (8 cups)


Recipe

Put the onions in a bowl, cover with cold water, and let stand for 10 minutes.

Whisk together the mayonnaise, sour cream, apple cider vinegar, salt, pepper, and celery seeds in a large bowl.

Drain the onions and pat dry. Add to the bowl of dressing, along with the cabbage, and stir until well combined. Cover and refrigerate for at least 8 hours, or preferably, overnight. Remove the coleslaw from the fridge 30 minutes before serving.

Serves 6
(or tops 8 pulled pork sandwiches)



• Soaking Sliced Onions:
If you are shy about using raw onions because of their pungent flavor, soak the sliced onions in cold water for 10 minutes. It pulls out some of the strong sulphur flavor notes and crisps them up in the process.