I abhor traditional cole slaw. I know that’s strong words for a simple shredded salad, but supermarket delis have really spoiled traditional cole slaw for me. It always tastes the same – too creamy, heavy and, well, just like a big tub of mayonnaise with a few, sparse veggies.
Today, I prepped burgers for some friends and wanted a nice seasonal accompaniment. The big head of cabbage stared me down. I was tempted to retreat but decided to give my own slaw a whirl. The food processor helped me shred up the cabbage, carrots and turnip (so yummy raw!) I added in some manually sliced celery and parsley, and then set forth on the dressing.
Every slaw needs mayo, just not so much that you’re bathing in it. I whisked together 2 tablespoons of apple cider vinegar, 3 tablespoons of mayo, 1/2 cup of buttermilk, 1 tablespoon of honey, a nice dose of salt and a hefty pile of freshly-ground black pepper. (Black pepper and buttermilk just go well together.) After a quick toss with the greens, my version of cole slaw was ready to share the plate with some gooey cheeseburgers.
Everyone loved the slaw, and I now have a go-to recipe for all my summer cook-outs. I always love a happy ending.
Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista. After hosting pop-up markets for 25,000+ guests, Maggie is now focused on opening her first permanent Eat Boutique–a food-retail concept space with a new way to the very best food. Her second cookbook, A New Way to Food: Recipes That Revamped My Pantry & Made Me Love Me, At Last, will be published by Roost Books/Penguin Random House in 2019. Her first cookbook, Food Gift Love, features more than 100 food gift recipes to make, wrap, and share and is available wherever you find favorite cookbooks.