A Crisp Cookout Coleslaw
Source of Recipe
Internet
List of Ingredients
This simple salad goes with most any down-home dish, from steaks to po�boys.
Coleslaw is not just plain, it�s humble. Always a serve-along, never the main course, it wins the Oscar for best-supporting side dish. You can�t get much more modest than a head of cabbage.
Coleslaw is perfect with fried catfish and shrimp�and you really can�t have a true po�boy unless you load generous amounts of slaw between slices of chewy New Orleans sourdough bread. Coleslaw goes with almost everything�barbecued ribs, fried chicken, and thick grilled steaks.
For the best taste, I prepare only as much coleslaw as I need for a meal. It�s possible to keep it as a leftover, but not for long. Freshness counts.
A major issue with slaw is how you shred the cabbage. Some people prefer long strips, slicing it with a big sharp knife. I like to run it through my food processor. The smaller the pieces, the more easily they soak up the vinegar, giving a deeper taste to the slaw.
Sometimes I use purple cabbage. They call it red, but it�s purple. Purple cabbage gives a pretty result at first, but over time, it will turn your mayonnaise-and-vinegar medium a shocking lilac color.
One caveat, and a big one: I do not put onions in coleslaw. Cabbage and onion have combative personalities, and you do not want them in the same room together. I do, however, enjoy shredded carrot for the color and mellow flavor it gives, especially in green cabbage coleslaw. On occasion, I might add a sprinkling of dill or caraway seed if I am having a corned beef or pastrami sandwich.
After shredding the relevant vegetables, I put them in a high-shouldered stainless-steel bowl and toss the shreddings with fresh-milled pepper and just enough sugar to balance the vinegar. Tossing again, I douse the salad with dashes of vinegar. Not too much vinegar. You don�t want this slaw bringing tears to your eyes. Taste as you go.
A little tip: I prefer rice vinegar. Mild and sweet, it has plenty of kick, and it mingles with the other flavors nicely. Then I cover the mix and let it sit in the fridge while I fix whatever homey and comforting main dish we�re having.
I add the mayonnaise right before serving, first decanting the extra vinegar from my bowl. I don�t add the mayonnaise earlier because I don�t want it fighting with the vinegar and losing its body. I add just enough to bind the slaw together so that it will hold its own on a plate or inside a sandwich.
So, for a humble side that will make you proud, gather your friends around the table, breathe in the smell of grilled meat, and bring on the slaw. Recipe
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