Coleslaw. My first recollection of this heavy and sometimes goopy salad was from Kentucky Fried Chicken. I remember waiting for my Extra Crispy Kernel Sanders Chicken while watching my parents order sides of coleslaw along with the mashed potatoes and gravy. I loved KFC (actually I still do when I am nursing a hangover) but I never understood the allure of their coleslaw, or any coleslaw for that matter – until now.
I developed a love of coleslaw while enjoying it fresh, crisp and when accompanied within a sandwich. In particular in a hamburger or a pulled pork sandwich. Something about the crisp, cold coleslaw served with the warm, luscious meat creates a flarvorful masterpiece.
I have adapted the recipe below from Bobby Flay’s recipe that can be found on the Food Network. This is the best one I have ever tried and I hope you agree.
Perfect Creamy Coleslaw
adapted from Bobby Flay
1 head green cabbage, finely shredded
2 large carrots, finely shredded
3/4 cup best-quality mayonnaise
2 tablespoons sour cream
2 tablespoons grated onion
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
1 tablespoon dry mustard
2 teaspoons celery salt
Salt and freshly ground pepper
For a southwest version, I add juice of 1 fresh lime and 1 1/2 tsp. chipotle powder to the mixture
Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
One of my favorite ways to enjoy Perfect Creamy Coleslaw, on a burger…