Killer Coleslaw

This went with dinner tonight with roast brined chicken and steamed artichokes (yum!). I love messing with the basic coleslaw recipe, there are so many variations possible and most are amazing. So this was tonight’s. I’ll also be using some of it for tomorrow night’s dinner, pulled pork sandwiches with coleslaw. Oh, and I use my food processor to shred the veggies, the slicing blade for the cabbage and the grating blade for the carrots and bell pepper. Oh, and the savoy cabbage is the true trick to this coleslaw, it doesn’t wilt or get soggy and it is much milder than normal green cabbage. I would spend the extra 50 cents and buy the savoy, it’s worth it.

Killer Coleslaw

1 head savoy cabbage, shredded
4 carrots, pealed and grated
1/2 red bell pepper, grated

1 cup mayo
1/4 cup lemon juice
2 Tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon celery seed, ground (or you could use 2 teaspoons celery salt instead of the salt and celery seed)
10-15 grinds black pepper
6-10 leaves basil, sliced into ribbons

Mix together the sauce and set aside. Grate/slice all the veggies. Taste sauce and make sure it doesn’t need more sugar or lemon juice. Pour over veggies and toss together. Cover and let it sit in the fridge for at least an hour. Because of the savoy cabbage it will last for days if it isn’t eaten up all in one meal.


3 Responses

  1. […] Sunday – BBQ pulled pork, Killer Coleslaw […]

  2. […] 16, 2009 This is great by itself or in a bun with some cheese or like we ate it, with Killer Coleslaw in the bun with […]

  3. […] January 30, 2010 Menu plan: 1.31.10 Sat – pork sandwiches and cole slaw […]

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