I made this coleslaw the other day—with grainy mustard and red wine vinegar—and Jim surprised me with an unknown fact. He never used to eat coleslaw before he met me. OK, not never, but he wasn’t a coleslaw aficionado, as we are now. It was shocking news. I had thought he loved coleslaw because, in fact, I wasn’t accustomed to eating coleslaw before I met Jim. I had thought he just really liked it, so I went along. Turns out he did the same for me.
I’ve tracked it down to one day, earlier in our relationship, when we were first forming our ritual grocery-shopping routine where we spend hours shopping, trying samples, and kissing in the produce section. We were going to make hamburgers and wanted a side. I enthusiastically asked if he wanted coleslaw, thinking it was a smart thing for me to suggest. He enthusiastically agreed. We both took one another’s enthusiasm to mean a fervent fondness for coleslaw. Since that day, whenever we’ve made anything that could go well with coleslaw, one of us goes out to get, or makes, coleslaw and proudly presents it to the other. The other will make a show of giddiness to make his or her partner feel that being obsessed with coleslaw is okay.
Somewhere down the line though, after all the great coleslaws (and all the bad), after all the discussion of what makes a good coleslaw and all the bonding that we were trying to do, we both began to love coleslaw. I think really, our love for coleslaw came into play right around our first verbal “I love you’s.”
And it’s only gotten better from there—on both accounts. Today’s coleslaw is the perfect example of a nurtured love of coleslaw. It’s got flavorings, but none that muck up a good coleslaw taste. The grainy mustard wards off the too-sweetness that carrots can pack, and the red wine vinegar keeps everything alive. There’s lots and lots of cabbage, and nothing is too wet or soggy. It’s great taco-coleslaw, or on-the-burger coleslaw; it doesn’t taste overly mayonnaissed or—worse—like there’s too much sour cream. And it went perfectly with….
Well, you’ll find out what goes with this coleslaw next post. See you then.
Coleslaw with Grainy Mustard
adapted from Tyler Florence
You can easily double this recipe. Add salt at the last minute so your coleslaw won’t get all watery and gross.
- 1 tablespoon whole-grain mustard
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1/2 lemon, juiced
- 2 tablespoons red wine vinegar
- 2 teaspoons sugar
- 1/2 head savoy cabbage finely sliced
- 1/2 head purple cabbage, finely sliced
- 2 carrots, sliced on mandoline
- Kosher salt and freshly ground black pepper
Combine the mustard, mayonnaise, sour cream, lemon juice, vinegar and sugar. Mix well and add finely sliced savoy cabbage, purple cabbage, green onions and carrots. Season with pepper, to taste, cover with plastic wrap and set aside in the refrigerator until you are ready to serve. About 1/2 hour before you want to serve, add salt to taste.
were i not at work now and ordering dinner, i would rush home to make this — looks SO delicious. I’m a huge fan of anything cabbage, so I will put this on my to do!
I love coleslaw! Thanks for sharing the recipe
I am completely with you. I love coleslaw and sadly, didn’t start making it myself until about a year ago. The use of the mustard sounds wonderful and I love the color of the purple cabbage.
oh man, that’s really cute! I’m also glad to know other people kiss in the produce aisle. I feel less weird now 🙂
This is beautiful!
looks like a very delicious cole slaw… i like mine more on the vinegary side–never too sweet! i think the mustard would be a beautiful addition to it!
me the the husband are in deep love with coleslaw, no beating around the bush. this looks very delicious and i like the grainy mustard part! yum.
Kissing in the produce aisle? *sigh* Steve is oh so wonderful in oh so many ways, but the last time he set foot in a grocery store… well, it must be like 4 or 5 years now. *SIGH*
Coleslaw is good, but I haven’t quite gotten it down yet. Close, but not quite.
P.S. Why do I get the feeling that you two are totally madly in love lately? 😉
Love coleslaw. Try it with Wasabi some time.
Robin, I’ve tagged you on JerseyBites. I hope you’ll come and see.
I’m with you on the coleslaw. I make a mayo based, a yogurt based, and just a vinegar based. But this one has really nice appeal.
This would be great on smoked pulled pork sammiches!!!
[…] Comments Donald on More love… coleslaw love.Deborah Smith on More love… coleslaw love.Fumi on Jimmy talks scotch.Melissa on More […]
Ann: It’s the foodie’s ultimate PDA-place!
Melissa: Hehe, giggle giggle, I think you’re right, we are!
Deborah Smith: Thank you! I’m heading over.
Donald: That’s a good idea, to get all three types in your repertoire. I’ll have to get on the vinegar-based.
This looks so delicious that if I weren’t all primed for turkey dinner, I’d be rushing somewhere for pulled pork and coleslaw. Maybe tomorrow.
I have a bit of coleslaw-phobia from my brief stint at KFC but this looks irresistible.
-Don’t order the KFC coleslaw- is all I have to say.