coleslaw – hold the mayo
Wednesday, November 7th, 2007
Recipe: coleslaw
I cannot recall when it was that I changed my mind about cabbage, but it has been one of my favorites for a long time now. I initially only ate cabbage in the Chinese cold salad form when I was a kid. It’s salted and then marinated in sweet, sour, and spicy seasonings – served with the traditional cold appetizer plate. I ate it up. Did I mention that I am crazy about pickled vegetables? Don’t get me started on kimchi… I could eat that for days on end.
Coleslaw scared me at first. In the South, it was usually mixed with a lot of mayonnaise. I’m not afraid of mayonnaise per se, well… yes I am. It grosses me out to consume enormous amounts of mayonnaise. When I moved west to California, I discovered the mayonnaiseless coleslaw and I was hooked, however I didn’t consume much of it because I spent my days eating a lot of fantastic ethnic food that I can’t get my hands on now.
So now, in the Rockies, I’ve been driven to making my own favorites because I can’t seem to find them in town. This summer I did a lot of barbecue testing and of course, the natural partner to pulled pork, pork ribs, barbecue chicken, and friends is… coleslaw (among other things like beans, potato salad, and rolls). Coleslaw is unbelievably easy to make. Even easier if you omit the mayo.
slice the cabbage thin
