The World's Best Cole Slaw

Over a month away from you, and the best I could come up with is cole slaw? After the unpacking of boxes and the setting up of stand mixers and the building of IKEA kitchen islands…I come back to you with a recipe that doesn’t even need to be cooked? Well, take my word for it, I have my reasons. For this isn’t just cole slaw, oh no. Because no ordinary cole slaw could ever live up to the spectacular title that is : THE WORLD’S BEST COLE SLAW.

I mentioned to my husband that I was going to be whipping up some cole slaw this past weekend, for our first official day of entertaining in the new apartment, the new backyard, to be precise. Lowes failure to deliver the gas grill we ordered over a month ago meant I was going to have to get creative and come up with a new menu for our Labor Day soiree. I settled on a crockpot pulled pork (coming soon to a food blog near you!), some Seriously Ridiculously Good Guacamole with chips, and this amazing slaw. Well, my husband seemed kind of surprised that I would be making cole slaw, because, as he said “you don’t even like cole slaw”. At first, I had one of those marriage moments – a moment when I was momentarily shocked and appalled that I had somehow married a man that knows me so little, being that I absolutely adore cole slaw. Kind of like how I am guessing he must have felt about a week or so ago, when I told him that I thought he didn’t like classical music. But you see, just like I had never ever witnessed him actually listening to classical music, he had never seen me eating cole slaw, because I am just so incredibly picky about it. Cole slaw can’t be all white and squishy and swimming in watery mayo like it may be if you’ve purchased it from a supermarket deli case or if its served alongside a diner burger in a pathetic little white paper cup. It has to be crisp and fresh and colorful and zingy with flavor…which leads us to The World’s Best Cole Slaw.

The World’s Best Cole Slaw
(adapted somewhat from Tyler Florence)
serves a party

2 bags or 1 head shredded red cabbage
1 carrot, cut into ribbons w/ your potato peeler
3 scallions – greens only, chopped
1/2 red onion, thinly sliced
1 bulb fennel, heart removed, thinly sliced
1 cup mayonnaise
1/4 cup dijon mustard
1 tablespoon cider vinegar
pinch sugar
juice of one lemon
celery seed

Combine first 5 ingredients in a large bowl. In another bowl, whisk the mayo, mustard, vinegar, sugar, and lemon juice until well mixed. Taste and add salt if you wish. Pour dressing over veggies, toss, sprinkle with celery seeds, cover and store in fridge at least 3 hours before serving.

12 comments to The World's Best Cole Slaw

  • Ron

    Well well well – glad to see you’ve unpacked! I love the idea of adding fennel to cole slaw, and I agree, red cabbage is the only way to go.

  • I want now! Never even knew cole slaw could be good until more recently. This recipe is making me drool.

  • Emily Cooks

    I am drooling as well…we are HUGE cole slaw fans. I might be whipping this up this weekend!

  • Interesting. I usually can’t even stand the site of cole slaw but I’d try yours.

  • C-MAC

    Your husband hates veggies? Find out if he likes any the following—Sweet? Sour? Creamy? Plain? Buttery? Sauces? Then prepare or add to the above–For Broccoli, we make a dressing or sauce of 1/2 lemon juice, 1/2 white vinegar, a bit of sour cream, a bit of mayonaise, garlic/ and or onion powder, with a bit of zesty Italian dressing—just a little of this , on many vegetables will make some of these steamed veggies be more of a salad–the ingredients are for you to figure out—taste and taste again–Tart? Sweet?–just a little will transform a “plain” veggie into a “dish”—let me hear how it goes. C-MAC

  • C-MAC

    Following up on the coleslaw post—We make a Patriotic Coleslaw, red,white, and orange (o.k—hard to find a blue veggie!)—Use 1/3 amount of red cabbage ,1/3 amount of carrots, 2/3 amount of green cabbage, whatever you wish of red and green bell peppers (they do not last as long in a longer held salad), grate one third amount of Sweet Vidalia onions (or substitute–sweet onions, not white )–Sauce is a combo of mayo, sourcream (2/3rd to 1/3rd), some honey or sugar (blend with the white vinegar) white vinegar or lemon, which ever you like—Take the creamy stuff, and start adding the vinegar and lemon–when it tastes good to YOU, then add the sugar to balance the sweet/ sour ratio—add some garlic powder (to taste) , onion seed, (the same), and some fine BLACK PEPPER—this pepper really sets off the various salts and sours—some use French dressing, and some add Zesty dressing–up to you—use the basics of acid and sugar,the colors and veggies, and you will find “YOUR ” slaw—let me hear. C-MAC

  • Kitten

    Oh, this looks amazing! I’m glad to know I’m not the only one who uses red cabbage exclusively for her coleslaw – it just makes the finished product look and taste so much nicer! I like the idea of using cider vinegar, I’m going to try that next time I make it.

  • alright alright… i’ll try it. but is it going to be spicy???

  • jeff

    i tried it with half a cabbage head, and reduced most other ingrediants and wow it turned out perfect. itll go very well on my smoked pulled pork ive done on my big green egg. thanks, jeff

  • jeff

    or is it ingredients?

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