I should have posted this recipe earlier in the summer when you needed an awesome side that you could count on forever. All season long when you were preparing your barbecues, pulled meat sandwiches, or just needed a side that was fool-proof, I could have offered you this Easy Coleslaw. At least it's still summer and truthfully, this coleslaw can adorn many meals in the coming seasons. You will no longer have to purchase prepared coleslaw at the deli section of your grocery, and you might even give up buying the packaged, sliced cabbage. Instead, purchase that special sphere, knowing that you have removed many steps in its processing from the farm. Yay!
I use the recipe from Jim 'n Nick's Restaurant exclusively because of the results. This crunch-and-tang coleslaw is fresh and crisp on Day 1and softer and creamier on Day 2. Frankly, it gets better with age, but I can't attest to anything past the second day...it's that good. I'm leveling with you: It does not need to be a side. It can be a snack. It can be your breakfast. It can be the topping for your sandwich or the pick-up for your cracker. It can be a quick taste when you open the refrigerator door, scouring the contents for something to eat. It can be handy when you're hangry.
The recipe comes from the August 2010 issue of Bon Appetit. It was featured as a reader's favorite from a
Jim 'n Nick's BBQ restaurant, a Southern institution with multiple locations and a nod to 'low and slow' cooking of pork and other meats. It's one of their meal 'trimmings'.
My notes:
1. I begin with about a pound of raw cabbage. That's half of a medium head, give or take.
2. I have cut back on the amount of sugar and apple cider vinegar from the original recipe. No effect on taste.
3. Instead of all mayonnaise, I use half mayonnaise and half fat-free sour cream for the dressing. No effect on taste.
4. I have been known to throw grapes (cut in half) into the final mix to add color and a little sweetness.
5. Substituting chives for the scallions makes sense when that's what's growing in my garden.
6. I do not get hung up on the 30-minute intervals (see directions below) for soaking the cabbage. They are just guidelines. There is no problem if you are busy and the cabbage soaks longer.
7. This recipe is able to handle your additions and modifications. Get jazzy with it!
8. Used as a side, the coleslaw will serve 6-8. But when you discover how tasty this is, the yield will diminish...
Easy Coleslaw
(Yield: Dependent upon your definition of a serving)
Half a head of cabbage (about a pound), cored and sliced very thinly
3/4 cup of apple cider vinegar
1/3 cup of sugar
1/4 cup or so of shredded carrots (if you forgot carrots at the store, don't worry)
Chives, snipped to make about 1 tablespoon
1/8 cup mayonnaise
1/8 cup ff sour cream
Directions
1. Place the shredded cabbage in a large bowl. Add the vinegar and sugar. With your hands, toss the cabbage to coat it. Cover with saran and let stand, at least 30 minutes.
2. Uncover, and toss the cabbage again. Cover and let stand again, at least 30 minutes.
3. Drain the cabbage. I usually just tilt the bowl over the sink, allowing the liquid to drain while holding back the cabbage with one hand.
4. Add the grated carrots, the chives, mayonnaise, and sour cream. Toss to coat.
5. Serve. Cover and refrigerate any leftovers.
The recipe comes from the August 2010 issue of Bon Appetit. It was featured as a reader's favorite from a
Jim 'n Nick's BBQ restaurant, a Southern institution with multiple locations and a nod to 'low and slow' cooking of pork and other meats. It's one of their meal 'trimmings'.
 |
| The hand model shredding the cabbage? My husband :) |
My notes:
1. I begin with about a pound of raw cabbage. That's half of a medium head, give or take.
2. I have cut back on the amount of sugar and apple cider vinegar from the original recipe. No effect on taste.
3. Instead of all mayonnaise, I use half mayonnaise and half fat-free sour cream for the dressing. No effect on taste.
4. I have been known to throw grapes (cut in half) into the final mix to add color and a little sweetness.
5. Substituting chives for the scallions makes sense when that's what's growing in my garden.
6. I do not get hung up on the 30-minute intervals (see directions below) for soaking the cabbage. They are just guidelines. There is no problem if you are busy and the cabbage soaks longer.
7. This recipe is able to handle your additions and modifications. Get jazzy with it!
8. Used as a side, the coleslaw will serve 6-8. But when you discover how tasty this is, the yield will diminish...
Easy Coleslaw
(Yield: Dependent upon your definition of a serving)
Half a head of cabbage (about a pound), cored and sliced very thinly
3/4 cup of apple cider vinegar
1/3 cup of sugar
1/4 cup or so of shredded carrots (if you forgot carrots at the store, don't worry)
Chives, snipped to make about 1 tablespoon
1/8 cup mayonnaise
1/8 cup ff sour cream
Directions
1. Place the shredded cabbage in a large bowl. Add the vinegar and sugar. With your hands, toss the cabbage to coat it. Cover with saran and let stand, at least 30 minutes.
 |
| Preparing the slaw: Adding the sugar and vinegar |
2. Uncover, and toss the cabbage again. Cover and let stand again, at least 30 minutes.
 |
| Preparing the slaw: Tossed and ready to stand |
3. Drain the cabbage. I usually just tilt the bowl over the sink, allowing the liquid to drain while holding back the cabbage with one hand.
 |
| Preparing the slaw: Drained and ready for dressing |
4. Add the grated carrots, the chives, mayonnaise, and sour cream. Toss to coat.
5. Serve. Cover and refrigerate any leftovers.
Looks great, but tastes better! Photos make me want to plan a menu with a coleslaw side.
ReplyDeleteBe careful what you wish for...it's on the menu for tonight!
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