andy’s amazing coleslaw
(3 ratings)
I just finished making about 15 pounds of this stuff, and it’s always a crowd pleaser. As a matter of fact, no matter how much of it I make, there never seems to any left over. I’m short on photographs for this one; however, it’s a snap to assemble. If you’re looking for a good slaw to go with that smoked brisket… this is it. So, you ready… Let’s get into the kitchen.
(3 ratings)
yield
6 serving(s)
prep time
10 Min
cook time
1 Hr
method
No-Cook or Other
Ingredients For andy’s amazing coleslaw
- PLAN/PURCHASE
- THE SLAW
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1/2 lgcabbage, napa variety
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1 lgcarrot peeled and shredded
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1 Tbspsalt kosher variety, optional
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1 Tbspsugar, optional
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1 tsppoppy seeds
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1 Tbsptoasted sesame seeds
- THE DRESSING
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1 cmayonnaise
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1/8 ccider vinegar
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1 tsptoasted sesame seed oil
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1/2 tspsalt, kosher variety, or to taste
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1/2 tspblack pepper, freshly ground, or to taste
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italian flat-leaf parsley, chopped, for garnish
How To Make andy’s amazing coleslaw
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1PREP/PREPARE -
2THE SLAW
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3Take the cabbage, cut out the hard core, and chop.
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4Chef’s Note: Here’s the thing… Different people like their coleslaw chopped in different ways. Some like it thickly sliced, and others finely diced. I will admit that I’m somewhere in the middle, but the good news is that it really doesn’t make any difference. Chop it up the way it will make you happy.
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5Optional Step: Place the chopped slaw in a colander and toss with the salt, and sugar. Let stand for about an hour, and then rinse and use a salad spinner to remove the moisture. If you choose not to do this step, then just move on as if nothing happened.
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6Add the coleslaw in a bowl, and then toss with the shredded carrots, poppy seeds, and toasted sesame seeds.
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7THE DRESSING
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8Whisk all the ingredients (with the exception of the parsley) together until smooth.
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9Chef’s Note: If you like your dressing a bit thinner, add more vinegar. If you like it a bit sweeter, add a bit of sugar. Don’t for to give it a taste or two, and adjust the ingredients accordingly.
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10THE ASSEMBLY
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11Toss the dressing with the coleslaw, cover and refrigerate for 1 hour before serving. Enjoy.
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12Chef’s Note: I usually add some chopped Italian flat-leaf parsley to the top for garnish.
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13Keep the faith, and keep cooking.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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