Coleslaw Recipe

Coleslaw Recipe

There are only a few things that I’m a snob about. My feeling is that if something is good, it’s good. It can be a greasy bucket of fries or a bowl of hummus. I don’t mind simple as long as it’s prepared well. But the one thing I can say I’m genuinely picky about is coleslaw. You see, I grew up on Kosher deli foods. At least a couple days a week, after picking me up from school, my mom would drive us to the local delicatessen, where we’d pick up turkey sandwiches topped with coleslaw and Russian dressing. It was a big, gloppy mess, but one that was oh so very delicious.As I mentioned a few weeks ago, Eric and I held a winter BBQ at our apartment. We were inspired tomake lobster rolls from a class that we took at Barbara Lynch’s Stir… and this coleslaw recipe came from the same course. When we were first given a taste of it at Stir, I put my fork down after my first bite, turned to Eric and proclaimed this to be the best coleslaw I’ve ever consumed. And I stand by that declaration, especially after having made it myself. Please promise me something: Do not wait for 80 degree weather to make this coleslaw. There’s a reason I’m telling you all about it now, in the middle of February, with big piles of snow still lingering on the sidewalks. Because this coleslaw is perfection… what I like to call “Crack” (because it’s addictive and you will NOT be able to stop eating it). There are plenty of holidays coming up: President’s Day (Feb 20th), St. Patrick’s Day (Mar. 17th). Not that you need a reason to make it. But if you do, there you go.

Coleslaw Recipe

Coleslaw Recipe

Coleslaw Recipe

Coleslaw Recipe

Coleslaw Recipe

Coleslaw Recipe

Coleslaw Recipe

Coleslaw Recipe

Coleslaw Recipe