As one of the dozens of people— dozens! Too often, coleslaw is the last item claimed on a potluck spreadsheet and the only buffet-table offering still untouched at sundown; in other words, a total afterthought. I can see why: raw cabbage swimming in sugared mayonnaise is, conceptually, pretty foul. But as with so much in life, a little respect for the process and ingredients is all it takes to make a star out of this unfairly neglected side dish. Well, a little respect—and plenty of salt.
Make coleslaw from famed BBQ joint The Salt Lick
Salt Lick Copy Cat Coleslaw
Slaw — your feeble attempt at one or a quarter of the five-a-day when going for fish and chips. Why is it slathered in tonnes of cheap mayo?? The mysteries, as puzzling as the curio of mushy peas. And if mayo you must, give it just a lick of it.
A weekend trip to Austin you say? Sounds like an awfully short trip to go so far. Well, as most of you know our trip was cut short as we had to frantically make our way back to Edmonton. I was called back to town to receive a cornea!
Sometimes simple is best. Recently, this coleslaw became one of my go-to lunches and every time I eat it, I instantly feel happy and energetic. Personally I have always favoured the freshness of the latter. For this version, I used vibrant red cabbage and dressed it in a nutty, sweet and sour mixture of rice vinegar and sesame oil, which makes it light and punchy.