There is something truly pathetic about a restaurant that normally serves fairly decent fare that apparently can’t prepare decent coleslaw. I mean really, how hard is it to make truly flavorful coleslaw? I tell you, it’s just sick and wrong! First of all, good coleslaw is a treat. It’s crunchy, savory, (sometimes a little sweet), easy to prepare, economical, nutritious, fairly low in calories, full of dietary fiber, and colorful. Good grief, what more could anyone want in a salad? So why do so many restaurants treat it as a “throw away” food? (My definition of something that appears on my plate at a restaurant seemingly just to fill up space.) Well darn it, if most restaurants can’t (or won’t) serve a lovely coleslaw I’m going to make it my mission to right this terrible injustice! I’m going to teach you how to make coleslaw at home! (And please excuse me if you are already a devotee of coleslaw and have been making it for your family for years. I hate to preach to the choir, but sometimes the choir just has to close its metaphorical ears when a subject is of such importance!) And I know, some restaurants do make good coleslaw, but you have to admit, they are rare. And this is the part that really shreds my cabbage; there are people out there who haven’t even had the benefit of tasting a truly delicious coleslaw. They don’t even know what they’re missing! How unfair is that? So then, why would anyone who hasn’t experienced good coleslaw in a restaurant or at someone else’s home even want to make coleslaw for their family? Like I said, sick and wrong! So if you are one of those unlucky souls who haven’t as yet come to appreciate coleslaw, I am especially excited to share this recipe with you. And trust me there are lots of wonderful recipes for coleslaw on the Internet and in cookbooks. Just give coleslaw a try. If this one isn’t right for you, don’t stop looking. Keep trying until you find that perfect one.
- 3 T. mayonnaise
- 1 ½ tsp. sugar
- ½ tsp. celery seeds
- 1 ½ tsp. cider vinegar
- ¼ tsp. kosher salt
- freshly grounds black pepper
- 2 T. finely chopped red or green pepper
- 1 small stalk celery, finely chopped
- 1 large carrot, grated
- red and/or green cabbage, shredded
Whisk together the mayonnaise, sugar, celery seeds, cider vinegar, salt, and a couple grinds of pepper in a salad bowl. Stir in chopped pepper, celery, carrot, and enough shredded cabbage to make a total of 4 cups. Refrigerate until ready to serve. (And I know at first glance the recipe doesn’t appear to make enough dressing to coat all the veggies. It does. They are just not swimming in dressing.)