This is the slaw you can only get at delis and diners. It's not the one Mom made. Creamy, slightly sweet and sour, wet, but not too runny. The secret is that it uses sour cream, not mayo. A great accompaniment that will put out the fire of hot barbecue sauces, a great counterpoint to vinegar based sauces, it makes the perfect topping for pulled pork sandwiches, especially the vinegary East Carolina type. Don't leave out the pickles.
Yield. 8 servings
Prep time. 15 minutes
Let it sit. At least 1 hour in the fridge if possible
Ingredients for the slaw
1 pound green cabbage (about half a medium cabbage), cored and hashed
1 large carrot, peeled and hashed
1/2 green bell pepper, cored and hashed
6 tablespoons minced sweet gherkin pickles or sweet pickle relish
1/2 small onion or 1 shallot or 2 scallions, hashed
Ingredients for the dressing
1/2 cup sourcream
2 tablespoons sugar
1 tablespoon distilled white vinegar
1/2 teaspoon mustard powder
1/4 teaspoon white pepper
1/4 teaspoon salt
Option. 1/2 teaspoon celery seed (not celery salt)
Option. 2 teaspoons juice from the gherkin pickle jar
Do this
1) First, read my article on The Zen of Slawsome Slaw.
2) In a large bowl, whisk together the dressing ingredients.
3) Shred or hash the rest of the ingredients with a food processor or box grater. Dump the solid into the wet and mix thoroughly. Chill for at least an hour, overnight is better. Adjust seasonings to your taste.
This page revised 7/14/08
