Coleslaw

[Dave Grubb]

I just made coleslaw for dinner tonight---which will go with lamb chops and sauteed broccoli rabe.

My wife is in MD at the moment with the kiddies and she isn't a fan of lamb or broccoli rabe (also called rapini)--so I am unconstrained as it were

Anyway, back to the coleslaw, I'd like to post a neat recipe but I can't----I don't have one

To the cabbage I add one large grated carrot---about 3/4 of one actually because I eat the short stubs from grating

One half of a large red onion, diced.

Then for the sauce:

maybe 3/4 cup of mayo
about 1/2 of that amount of dijon mustard (Grey Poupon)
Apple cider vinegar---start with 2 tbsp
juice of 1/2 a lemon
Zest of 1/2 lemon
fresh ground black pepper
salt to taste

Don't start out with more than that amount of mayo---frankly it is a bit surprising how little sauce is needed for the entire head of cabbage.

As I am cutting the cabbage I add a little course sea salt to the bowl with each addition of shredded cabbage. I mix the salt in as I go---but I am careful not to oversalt. That will begin to wilt the cabbage and when done grating I let the bowl sit for at least an hour and then drain off any liquid that has collected in the bottom of the bowl.

I don't like store bought coleslaw since in most every case they add sugar not to mention it is less than fresh by the time it is sold.

Regarding the sugar---the carrot takes care of any need for sweet.

[Blue74]

I know you like to make your own, but I've been using Lighthouse brand when I find it, I'm lazy. I buy a package of shredded cabbage, I try to find the ones with out carrots or red cabbage because it bleeds and colors the dressing. I put half a jar on it and lets it set then later in the day I mix it up. If you use a whole jar after it sets it's like soup.