Andy’s Amazing Coleslaw

Andy Anderson !

By
@ThePretentiousWichitaChef

I just finished making about 15 pounds of this stuff, and it’s always a crowd pleaser. As a matter of fact, no matter how much of it I make, there never seems to any left over.

I’m short on photographs for this one; however, it’s a snap to assemble.

If you’re looking for a good slaw to go with that smoked brisket… this is it.

So, you ready… Let’s get into the kitchen.


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Comments:

Serves:

6

Prep:

10 Min

Cook:

1 Hr

Method:

No-Cook or Other

Ingredients

PLAN/PURCHASE

THE SLAW

1/2 large
cabbage, napa variety
1 large
carrot peeled and shredded
1 Tbsp
salt kosher variety, optional
1 Tbsp
sugar, optional
1 tsp
poppy seeds
1 Tbsp
toasted sesame seeds

THE DRESSING

1 c
mayonnaise
1/8 c
cider vinegar
1 tsp
toasted sesame seed oil
1/2 tsp
salt, kosher variety, or to taste
1/2 tsp
black pepper, freshly ground, or to taste
italian flat-leaf parsley, chopped, for garnish

Directions Step-By-Step

1
PREP/PREPARE
2
THE SLAW
3
Take the cabbage, cut out the hard core, and chop.
4
Chef’s Note: Here’s the thing… Different people like their coleslaw chopped in different ways. Some like it thickly sliced, and others finely diced. I will admit that I’m somewhere in the middle, but the good news is that it really doesn’t make any difference. Chop it up the way it will make you happy.
5
Optional Step: Place the chopped slaw in a colander and toss with the salt, and sugar. Let stand for about an hour, and then rinse and use a salad spinner to remove the moisture. If you choose not to do this step, then just move on as if nothing happened.
6
Add the coleslaw in a bowl, and then toss with the shredded carrots, poppy seeds, and toasted sesame seeds.
7
THE DRESSING
8
Whisk all the ingredients (with the exception of the parsley) together until smooth.
9
Chef’s Note: If you like your dressing a bit thinner, add more vinegar. If you like it a bit sweeter, add a bit of sugar. Don’t for to give it a taste or two, and adjust the ingredients accordingly.
10
THE ASSEMBLY
11
Toss the dressing with the coleslaw, cover and refrigerate for 1 hour before serving. Enjoy.
12
Chef’s Note: I usually add some chopped Italian flat-leaf parsley to the top for garnish.
13
Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American