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andy’s amazing coleslaw

(3 ratings)
Recipe by
Andy Anderson !
Wichita, KS

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.

(3 ratings)
yield 6 serving(s)
prep time 10 Min
cook time 1 Hr
method No-Cook or Other

Ingredients For andy’s amazing coleslaw

  • PLAN/PURCHASE
  • THE SLAW
  • 1/2 lg
    cabbage, napa variety
  • 1 lg
    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

How To Make andy’s amazing coleslaw

  • 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.

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