Kicked-Up Cole Slaw

Judith Hannemann — Mon, 25 Mar 2013 00:00:00 +0000

Kicked-Up Coleslaw

If you have any raw cabbage left over from St. Patty’s day, here’s a way to use it up.

This cole slaw is marvelous. Don’t be fooled by the amount of garlic powder–it’s not a typo. It uses a lot, but the taste is divine.

Ordinarily, I don’t use shredded carrot. Genuine cole slaw doesn’t contain carrot. I know many restaurants and cooks do use it, and it’s pretty good, but it wasn’t ever part of the original recipe. I just happen to have some leftover carrots–surprise–so I used some.

Not your usual cole slaw

What I change up in here is, of course, the addition of garlic powder. I also sub cider vinegar for the regular white. It tastes great with malt vinegar too (the main vinegar used in UK and on chips or as we call them, french fries). I don’t add mustard in the dressing but I do use Old Bay Seasoning. The Old Bay is what makes it SING–along with the combo of the garlic powder.

I prefer shredding with my tried-and-true 8-inch chef knife because it really SHREDS. I find a food processor’s shredding blade sadly inadequate, but if your mileage varies and you prefer that, by all means. A mandoline will work–sorta–until you get down to the base of the piece of cabbage. Then you have to shred with the knife anyway. I started out this time using my mandoline, since it get sad from not being used so much, but had to end up with the knife so I just did the rest of the cabbage that way. I do have to clean the mandoline–but that’s another story

Aaaaannnd–it’s served with THIS

Print Recipe Add to Recipe Box