So we started working on menu ideas nearly a year ago. We’ve had tastings and brainstorming sessions. We’ve ruled items in and we’ve ruled them out. And the one thing that’s continually stumping our panel is COLESLAW.
Now, we’re sure we want coleslaw on the menu, so that’s not the issue. But we have yet to come up with a winning recipe, one we all agree on. And believe me, we’ve tried a lot of possibilities. I’m dreaming of something that’s close to the Salt Lick BBQ’s slaw, which features (if my taste buds serve correctly) toasted sesame seeds. And it’s got a light dressing. Me? I’m in favor of a light slaw, one more on the vinegar side, hold the mayo, thank you very much.
Though Michael is with me in the ix-nay on the ayo-may, not all of my peers agree. Tina likes Nayonaisse, a vegan version of mayonaisse. Spike loves good old-fashioned high fat egg rich mayo. Actually, Spike is pretty sure her mom’s recipe combines pickle juice and mayo and she keeps threatening to make a batch and bring it over. Instead of sesame seeds, she says celery seeds are the way to go. We’ll see about that.
This all gets me thinking about Secret Family Recipes. You hear that and, if you’re not in search-for-recipe mode, it doesn’t mean much. Like, come on — what’s such a big deal that you have to keep it a secret? But get to a place where you really do want to know what’s in something and you can’t find out? Leaves you somewhere between vexed and intrigued.
For now, we’re taking all slaw recipe suggestions, so please send them in. We’re not calling it a contest so don’t plan on winning a Cadillac or pile of cash or anything like that. But if we pick yours, you will be duly credited, perhaps with the slaw being named in your honor, or maybe an impromptu pet parade downtown with all the animals wearing t-shirts with your image emblazoned across the front.
And if you will, let us know why you love your slaw recipe so much — is it more than the taste? Does it remind you of summer visits to Aunt Dot’s back in the day? A particularly notable family reunion? Do tell.
Oh, and two requests:
- Please make sure your recipe is vegetarian (dairy/mayo okay)
- And NO KETCHUP!
Thanks.
photo by plakboek
3 responses so far ↓
1 Tina Rosenzweig // Oct 20, 2008 at 4:41 pm
COWBOY COLESLAW
Hands-on time: 15 minutes
Time to table: 15 minutes
Makes 3 cups
2 cups grated carrot (from 3 large carrots, I used a mandoline to grate because I like the perfect little slices but a hand-held grated worked fine too)
1 cup thin-sliced red cabbage (or radicchio)
1/4 cup chopped green onion (don’t skip this)
2 tablespoons sunflower seeds (these added crunch but also calories, I don’t think they’re necessary)
DRESSING
2 tablespoons water
2 tablespoons balsamic vinegar (preferably white)
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Gently combine the vegetables (hold off on the sunflower seeds if making in advance). Whisk together the dressing ingredients and toss with vegetables. Top with sesame seeds and serve. Can be made a few hours in advance.
2 Julie Gomoll // Oct 20, 2008 at 11:27 pm
Sounds good. I’m ready for a cookathon of slaw!
White balsamic vinegar? Never heard of it…
3 Kevin Dykes // Oct 21, 2008 at 10:41 am
I don’t have an exact recipe here, but I have a great Texas coleslaw that is quite honestly the best I’ve ever tried. I can’t take credit for the recipe, but I have no idea where it came from.
The usual ratio of cabbage and carrot mix
chopped green onions
chopped cilantro
Apple cider vin, olive-oil-based-mayo and sugar-dressing
The key ingredient - cumin to taste
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