Apr 10, 2012

Coleslaw

Coleslaw

There are umpteen coleslaw recipes spread across the world, and you have 534672 different ways to go about making it.

Here’s just one of them. And the story behind it.

For a short period (I guess we’re just not that glamorous) we had a Planet Hollywood restaurant in Amsterdam. They served these immense (and overpriced) burgers there with some of the best coleslaw on the side I had ever tasted. It was love at first bite.

I tried different recipes over the years but none of them came even close to that slightly sweet, slightly sour and wonderfully creamy dressing they served there. Then I stumbled upon a KFC coleslaw copycat recipe online and gave it a whirl. I liked it, but I didn’t love it. It just wasn’t the Planet Hollywood kind of yumminess I was looking for.

So I tweaked and tweaked until I came up with the dressing for me. Crunchy vegetables and a creamy, sweet and tangy dressing thick enough to coat your veggies yet not so thick it borders on mayonnaise.

Suffice to say I love coleslaw almost as much as I love summer and spring itself.

 

Ingredients:

 

Coleslaw:

1/2 white cabbage
1 large carrot
2 spring onions
1 small red onion

 
Dressing:

1 1/2 tbsp sugar
1/4 tsp salt
1/4 tsp celery salt
pinch of pepper
1 tbsp milk
6 tbsp mayo
2 tbsp buttermilk
11/2 tsp Dijon mustard
1 tbsp lemon juice
2 tsp dried parsley

 

Directions:

We like our coleslaw as crunchy as possible. Want a mellower bite? Use savoy cabbage instead.
Coleslaw

I use my Magimix G2 blade slicer for the cabbage. Gives the perfect coleslaw for me.
Coleslaw

For the carrot I use the G4 grater.
Coleslaw

It just works best for me.
Coleslaw

I slice the onion by hand, in thin half-quarts.
Coleslaw

For cheerful green and extra flavor I finely mince the spring onions and add them.
Coleslaw

In a bowl you mix the sugar, celery salt and regular salt.
Coleslaw

Squeeze in the lemon juice and pour in the milk, buttermilk and Dijon mustard. Stir until the sugar has dissolved.
Coleslaw

Almost forgot the pepper. Bad Kay.
Coleslaw

Hellmann’s, the one and only. Add 6 tbsp.
Coleslaw

Add less if you like your dressing a wee bit runnier and more if you like it thicker.
Coleslaw

Stir well, it will stay lumpy at first but will eventually turn into a smooth dressing that coats your fork. Exactly the consistency I’m looking for.
Coleslaw

Stir in the dried parsley—for this recipe dried parsley seems to work better.
Coleslaw

Pour in the dressing.
Coleslaw

And combine well.
Coleslaw

This one’s perfect for burgers, chicken burgers, hot dogs, French fries and pulled pork sandwiches. I also use it to liven up my pulled chicken sandwiches.

You just need a basic coleslaw recipe in your life to fall back on.
Coleslaw

 
What’s your favorite coleslaw and dressing recipe?
 

Coleslaw
Ingredients
    Coleslaw:

    1/2 white cabbage
    1 large carrot
    2 spring onions
    1 small red onion

    Dressing:

    1 1/2 tbsp sugar
    1/4 tsp salt
    1/4 tsp celery salt
    pinch of pepper
    1 tbsp milk
    6 tbsp mayo
    2 tbsp buttermilk
    11/2 tsp Dijon mustard
    1 tbsp lemon juice
    2 tsp dried parsley
Directions
    For a mellower bite you can use Savoy cabbage.

    I use my Magimix G2 blade slicer for the cabbage and the G4 grater for the carrot. Gives the perfect coleslaw for me. I slice the onion by hand, in thin half-quarts and I finely mince the spring onions.

    In a bowl you mix the sugar, celery salt, pepper and regular salt. Squeeze in the lemon juice and pour in the milk, buttermilk and Dijon mustard. Stir until the sugar has dissolved. Add 6 tbsp Hellmann’s (less if you like it thinner, more if you like it thicker).

    Stir until it’d a lump-free dressing and stir in the dried parsley. Combine the dressing with the vegetables.

Meal type: side dish, vegetarian, bbq
Servings: 4
Copyright: © kayotickitchen.com

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    13 Comments »

    1. 1

      Looks and sounds, just perfect.  I’m making this tonight for sure.  

      lena on Apr 10, 2012 @ 3:33 pm Reply
    2. 2

      Selderiezout! I had a friend bring some back from the US for me last year because I couldn’t find it. I need to start looking again and see if anyone is carrying it near me now. It really is the crucial ingredient for me. It’s just not cole slaw without it! My recipe — given to me by my dad — is very similar. I skip the milk, though, and just use mayo and a bit of ranch dressing. I also tend to use vinegar instead of lemon juice, but it’s really the same idea for that bit of tang. I’m actually making a variation tonight using celery instead of carrots, just for something different.

      Alison on Apr 10, 2012 @ 3:44 pm Reply
      1. You can also up the salt and use celery seeds instead, but for me it has to be celery salt. You can buy it any supermarket here nowadays!

        Kay on Apr 10, 2012 @ 3:48 pm Reply
    3. 3

      I make something similar, but with vinegar instead of mayo and love it in a sandwich !

      Arch on Apr 10, 2012 @ 4:06 pm Reply
    4. 4

      THAT is one sexy mama slaw rawt thar.

      Bev Weidner on Apr 10, 2012 @ 4:15 pm Reply
    5. 5

      Kay, wat is buttermilk ? En ik zie je weleens All-purpose flour gebruiken, is dat ordinaire bloem?
      Gisteren je pizza gemaakt en morgen de Cole slaw :-)

      Helen on Apr 10, 2012 @ 4:36 pm Reply
      1. Buttermilk is karnemelk! :)

        Yup, dat is gewone, dood ordinaire bloem! 

        Kay on Apr 10, 2012 @ 4:37 pm Reply
    6. 6

      Thanks Kay for posting this I was really hoping you would…..cant wait to give it a try!!!!

      Christine Whalley on Apr 10, 2012 @ 5:11 pm Reply
      1. Until you brought it up, I hadn’t even thought about turning it into a posting! You’re welcome :)

        Kay on Apr 10, 2012 @ 5:12 pm Reply
    7. 7

      Het recept van mijn moeder: Witte kool fijn snijden, appels heel dun in plakjes snijden, uitgebakken spekjes erbij en een sausje maken van mayo, yoghert en kerriepoeder. Yummie!!

      Jolien on Apr 12, 2012 @ 8:53 am Reply
      1. Appel erdoor lijkt me ook wel heel erg lekker. Ga ik volgende keer even proberen. Bedankt!

        Kay on Apr 16, 2012 @ 9:13 am Reply
    8. 8

      Hello Kay,

      What an excellent post. You have clearly spent a lot of time on this.

      I guess there are as many recipes for coleslaw as there are people who own a food processor. Case in point, I like to add 1 tsp of chilli sherry and 1 tsp of walnut vinegar to my coleslaw. Works for me!

      Best regards,

      Elaine
        
       

      Elaine on Nov 26, 2012 @ 12:59 pm Reply
      1. Chili sherry? That sounds really interesting! Gonna have to look around for it here.

        Kay on Nov 26, 2012 @ 2:46 pm Reply

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