THE BEST CREAMY COLESLAW (GOURMET MAG)
Let me first say that as a general rule, I don't like coleslaw. However, this coleslaw is AMAZING and is a far cry from the limp, sugary, slop that is on most menus. It pairs perfectly on top of a pulled pork sandwich or as a side dish with any other BBQ or picnic fare. It has just the right balance of sweet and tart. The recipe is from the June 2008 issue of Gourmet Magazine and is by far the greatest and freshest out there. Note: I can only guarantee results by chopping up your own cabbage as the recipe calls for... I haven't used one of those pre-shredded coleslaw mixes and don't know how it will turn out if you decide to take that shortcut. *Cook time is "refrigeration" time.
Provided by Dans La Lune
Categories Vegetable
Time 1h25m
Yield 8 cups, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Finely chop or shred cabbage. (A food processor's fine slicing disk does this super well!).
- Toss all vegetables in a large bowl with salt and pepper.
- Whisk together mayonnaise, vinegar, and sugar.
- Toss with slaw.
- Chill, covered, stirring occasionally, at least 1 hour (for vegetables to wilt and flavors to blend).
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Alaa Rhali
[email protected]This coleslaw was a bit too creamy for my taste, but it was still good. The cabbage and carrots were crisp and fresh, and the dressing was tangy and flavorful. I think I would prefer a coleslaw with a lighter dressing next time.
Lannen
[email protected]I've tried many coleslaw recipes over the years, but this one from Gourmet Magazine is by far the best. The dressing is so flavorful and creamy, and the cabbage and carrots are always crisp and fresh. I love that this recipe also includes celery and
Tanaka Mapurisa
[email protected]This creamy coleslaw recipe from Gourmet Magazine is a must-try for any coleslaw lover. The dressing is perfectly balanced, with a creamy, tangy, and slightly sweet flavor. The cabbage and carrots are crisp and crunchy, and the celery and onion add a