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.


Featured Pinch Tips Video

Rating:
★★★★★ 2 votes
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

Step-By-Step

Step 1 Direction Photo

1PREP/PREPARE

Step 2 Direction Photo

2THE SLAW

Step 3 Direction Photo

3Take the cabbage, cut out the hard core, and chop.

Step 4 Direction Photo

4Chef’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.

Step 5 Direction Photo

5Optional 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.

Step 6 Direction Photo

6Add the coleslaw in a bowl, and then toss with the shredded carrots, poppy seeds, and toasted sesame seeds.

Step 7 Direction Photo

7THE DRESSING

Step 8 Direction Photo

8Whisk all the ingredients (with the exception of the parsley) together until smooth.

Step 9 Direction Photo

9Chef’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.

Step 10 Direction Photo

10THE ASSEMBLY

Step 11 Direction Photo

11Toss the dressing with the coleslaw, cover and refrigerate for 1 hour before serving. Enjoy.

Step 12 Direction Photo

12Chef’s Note: I usually add some chopped Italian flat-leaf parsley to the top for garnish.

Step 13 Direction Photo

13Keep the faith, and keep cooking.

About this Recipe

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