“Smoky” Cole Slaw

We were considering calling this recipe “telephone,” after the children’s game. If you’re not familiar with the game, a written message is whispered to a second person, who must remember the message and whisper that message to a third person. The chain continues through as many people as are playing the game. Finally, the last person writes down what he/she heard, and the entire group compares the initial and final messages. Invariably, the final message is usually markedly different from the way it started!

In much the same fashion, we were reluctant to connect our version of this recipe with the same namesake Chef Kevin Garvin used on page 75 of The Burger Meisters. His fine recipe is much more involved, and undoubtedly excellent in its own right. We essentially appropriated his dressing for this cole slaw, omitting the grill smoking of the vegetables and the separate preparation of those vegetables. Here is our version.

Ingredients:
1 package (14 oz.) prepared 3-color cole slaw (consists of red and green cabbage plus carrots)
1-2 Tbsp horseradish sauce
2 Tbsp cider vinegar
1/2 cup mayonnaise
salt and pepper to taste

Directions:
In a 3-quart stainless steel bowl, whisk together the horseradish sauce, cider vinegar, and mayonnaise. Add salt and pepper to taste. The prepared cole slaw is a dry product, already shredded and washed. Place half the package (about 7 oz. by weight or 3-4 cups by volume) in the bowl with the other whisked ingredients. Serve immediately.

The slaw will keep tightly covered in the refrigerator for 1-2 days.

Yields 4 cups.

Advertisements
This entry was posted in Salad, Vegetable and tagged , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s