Coleslaw

With every passing day we are getting closer and closer to warm weather, which only means one thing...barbecue season! One of my favorite sides to have at a barbecue is coleslaw...actually one of my favorite sides in general is coleslaw. Whenever I go to a restaurant and I see coleslaw on the menu, I usually at least ask for a small side of it just to give it a try. All coleslaw is definitely NOT created equal, as I have tasted some pretty nasty coleslaw in my day.

Given my refined taste in the art of coleslaw I feel quite confident in my ability to make it and absolutely LOVE this recipe. It is definitely my go to recipe when making my favorite side. The key to me is a good balance of cream, crunchy,sour, sweat, salty. If you add to much mayo it gets overly creamy and all you taste is mayo. If you let it sit to long the salt and vinegar will break down the veggies leading it to be too mushy. But, if you don't let it sit long enough the flavors don't have enough time to meld together.

This recipe I feel does a great job of balancing the flavors and textures. Give it a try and let me know what you think!

Coleslaw

Ingredients

• 1 Large head green cabbage, about 3.5 lbs, finely shredded
• 1 Large red onion, finely sliced
• 1 Large carrot, peeled and grated
• 1/4 cup Roughly chopped parsley leaves
• 1 cup White sugar
• 1/2 cup Kosher salt
• 3/4 cup Mayonnaise
• 1/4 cup Apple cider vinegar
• 2 Tbsp Dijon mustard
• 1 Tbsp Freshly ground black pepper
• 3 Tbsp Sugar

Cooking Directions

1. Combine cabbage, onion, carrot, and parsley in a large bowl, leaving plenty of room to toss (you may have to use two large bowls if your bowls are not large enough). Sprinkle with sugar and salt and toss to combine. Let rest five minutes, then transfer to a large colander and rinse thoroughly under cold running water.
2. Transfer rinsed mixture to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more paper towels. Return to large bowl and set aside.
3. Combine mayonnaise, vinegar, mustard, black pepper, and sugar in a medium bowl and whisk until homogeneous.
4. Pour dressing over cabbage mixture and toss to coat. Taste and adjust seasoning with more salt, pepper, sugar, and/or vinegar if desired.

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