Coleslaw
I’m not a fan of hotdogs. I crave rustic sausages, hand crafted with texture and personality. The indiscernible ground meat shaped into a log is not my thing. That being said, if you are you looking for a coleslaw recipe right in time for the end of summer BBQ, I have something for you. This is my go to ingredient list and dressing recipe. I am not a coleslaw fan but this flavor combination is really nice and the reviews sounded likeminded: “I usually don’t like coleslaw, but this is delicious! Can I have the recipe?”
Well, the recipe is sitting in a notebook by my desk, without a date (I was obviously not that obsessive back then!). By reading the following page, marked June 2006, my guess is that the coleslaw dressing recipe must be at least 13 years old. Unchanged! That’s a good sign. (:
This coleslaw dressing is balanced; not overly creamy, with bright notes of lemon juice and a little kick from the Dijon mustard and grated horseradish then rounded off with some honey. When making coleslaw for a crowd I use shortcuts, and you should too. Buy the shredded cabbage mixes you can find at your local store. Usually they have a little bit of shredded purple cabbage in the mix! I love that,… it instantly makes it festive! To the shredded cabbage I add some grated carrots and finely chopped baby kale. The shredded carrots bring color and texture, the baby kale some bite and beautiful deep green notes. I finish the mix with a handful of golden raisins… you just got yourself a texture party!
Bon appétit!
Coleslaw Dressing
Recipe credits: Rafaella Sargi
Yields 100 ml / 3 liquid oz of sauce (a little bit more than 1/3 cup)
Dressing Ingredients
3 tablespoons mayonnaise
2 tablespoons lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon grated horseradish (I buy it from the refrigerate section, in jars)
2 teaspoons honey
1/4 teaspoon Sea salt
Black pepper
Coleslaw Dressing Directions
In a small bowl, mix well all the ingredients and season with salt and freshly ground black pepper.
Drizzle the dressing on top of the chopped vegetables about 30 minutes before serving. You need the ingredients to combine and become a SALAD! If you add the dressing too early, the cabbage will wilt and you might loose some of the crunch.
