Cooking ~ Caesar's Super Slaw

This recipe for coleslaw goes well with BBQ chicken, ribs, pork or just about any picnic or party event. The dressing is quite bright or acidic but that is offset by the sweetness of the dried cranberries and candied ginger. It's best to make this about 4 to 6 hours in advance and let the flavors meld and macerate. This recipe has raves from my southern friend Jimmy who said, "This is the best goddam coleslaw I've ever had!" It's best to find a combination of white wine vinegar to apple cider vinegar. The 2-to-1 ratio below is where I start and gradually add to the dressing base until it's tart. Sometimes I use a 1-to-1 ratio and gradually add to the dressing mix. Remember, that the dressing needs to be somewhat tart and acidic.

 

 

Caesar’s Super Slaw

• 1 med head of cabbage - shredded (chopped julienne style)

Dressing:

• 6 tbls mayonnaise
• 1 tbls Dijon Mustard
• 2 tbls white wine vinegar
• 1 tbls apple cider vinegar
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon red pepper flakes
• 2 tbls lemon juice (about 1/2 lemon) w/pulp
• 2 3-finger pinches of salt
• 1/2 teaspoon fresh ground black pepper
• Dried cranberries – whole
• Candied ginger – finely diced

Combine all the dressing ingredients except the vinegars and then gradually add the vinegars until the right tartness. Toss in the dressing to the shredded cabbage then add liberal amounts of dried cranberries and finely diced candied ginger. Let the mixture stand in the refrigerator for at least 4 hours.

 

ENJOY THE SUMMER MY FRIENDS!!!