Tuesday, September 12, 2017

Creamy Cole Slaw

A true friend is one where you can pick up exactly where you left off and the time and space between you doesn’t seem to matter.  Sing.  Sing a song.  Sing out loud.  Sing out strong: “I’ll Be There.”  “Lean on Me.”  “That’s What Friends are For.”  “With a Little Help From My Friends.”  “Thank You for Being a Friend.” 

I’d like to be friends with Bobby Flay.  Among other things, he has this great recipe for creamy cole slaw.  (If you prefer a vinegar based cole slaw, be sure to revisit this recipe for Carolina Cole Slaw).  As a side or as a topping to David’s pulled pork from the Big Green Egg (now you're going to want to be friends with David), this dish is a great sidekick.

  • 1 head green cabbage, finely shredded (or 1 bag of Fresh Express Angel Hair Cole Slaw*)
  • 2 large carrots, finely shredded, optional
  • 3/4 cup best-quality mayonnaise
  • 2 Tbsp sour cream
  • 2 Tbsp grated Spanish onion (or ½ Tbsp onion powder)
  • 2 Tbsp sugar, or to taste
  • 2 Tbsp white vinegar
  • 1 Tbsp dry mustard
  • 2 tsp celery salt
  • Salt and freshly ground pepper 

*If you use a bag of cole slaw, cut the other ingredients in half.  You can always add to it if you want more creaminess.

Combine the shredded cabbage (and carrots) in a large bowl.  Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture.  Mix well to combine and taste for seasoning.  Add more salt, pepper, or sugar if desired.

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