Wednesday, July 18, 2012
Bobby Flay's Creamy Coleslaw
So many options! There is no way to please them all. So what do I do in times like this? Make something I want. After all, I will be the one stuck with any leftovers after the picnic or potluck is over.
My favorite? Creamy classic cabbage slaws with just of bit of carrots for color. I prefer my veggies shredded...chopped salads seem to get too soggy too quickly. The favorite coleslaws of my youth were KFC (of all places...a rare treat in our family) and my mom's. I don't have either recipe, but this one from Bobby Flay hit that nostalgic flavor high.
I blame the celery salt...
adapted from Bobby Flay's recipe at foodnetwork.com
1 medium green cabbage, finely shredded
2 large carrots, finely shredded
1 medium fennel bulb, thinly sliced (optional)
3/4 cup mayonnaise
2 Tbsp sour cream
2 Tbsp onion, grated
2 Tbsp sugar, or to taste
2 Tbsp white vinegar
1 Tbsp dry mustard
2 tsp celery salt
Salt and freshly ground pepper to taste
Combine the shredded cabbage and carrots in a large bowl. In a separat4e medium bowl, whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard and celery salt. Pour the dressing over the vegetables and toss to coat. Add more salt, pepper, or sugar to taste, if desired.
I suspect one reason coleslaw remains so popular at picnics is the ease with which the dish comes together and the relatively low cost for a huge amount of salad. I'm guilty for making it on both accounts.
We had a beautiful head of cabbage in our CSA box this week. And the temperatures had been for too warm to warrant cooking with it. This slaw was cool and refreshing...bonus points for not being overly dressed, either. Nothing seems to ruin a good cabbage as much as a soupy slaw. Two days later, while the colors were not as vibrant, the coleslaw still packed plenty of crunch.
And I do truly maintain that the key to this recipe is the celery salt. Most people couldn't quite place it, but once they knew, it made perfect sense.