Creamy Coleslaw

(July 20, 2006)

Ronnie asked Lauren:
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My husband loves a good old-fashioned creamy-type of coleslaw and I would love to have a great recipe that I could make and surprise him. Hoping you could help.

Lauren says...

My husband, like yours, adores coleslaw and would eat it every day if he could. (Maybe all husbands love coleslaw??) Though there are many variations and options when making coleslaw, the most traditional (and beloved) kind is, in it's simplest form, made with thinly sliced green cabbage, shredded carrots and green bell pepper, white onion and dressed with a slightly sweetened cream-based dressing, flavored with whole celery seeds. I like to add extra body to the consistency by using mayonnaise instead of cream, and heighten the color contrast by using a mix of purple and green cabbage, shredded celery root (when in season) and shredded red onion, instead of white. And, to give the flavor some real spunk, I add both, hot sauce and minced fresh garlic.

If you'd like to make a less caloric version of coleslaw, you can totally omit anything "creamy." Vegetable oil, sugar, cider vinegar, celery seed, salt and pepper are all that's needed to create a wonderful dressing. Use equal amounts of sugar and vinegar, as a starting point. Then, if too sweet, add some more vinegar or, if too tangy, add a bit more sugar. To make this type of coleslaw even more savory, you can fry up some bacon and, when crisp, remove it from the pan (use it for something else) and pour out all the rendered fat, leaving any caramelized bacon residue on the bottom of the skillet. Then, heat the oil for your dressing and, when just hot, but not close to smoking, whisk in the vinegar and sugar, and continue to stir until the sugar is dissolved. Taste for seasoning, adding salt and pepper, whole celery seeds (and even some dry mustard) to taste, and then either pour this over the coleslaw mixture or add the shredded vegetables directly to the pan (you'll need more of a deep saucepan, if planning to do this) and then turn off the heat. Use tongs to help coat the vegetables with the hot dressing. Serve warm or allow the vegetables to come to room temperature.

If making a creamy type of coleslaw and planning to have an outdoor summer picnic, be aware that these types of salads are perishable and are heat sensitive. So, make sure to tote the tub of coleslaw in a cooler and keep it there until you plan to serve. Keep any extras in the cooler for people to help themselves.

For all types of coleslaw, the food processor is a fabulous aid, creating thin slices and shreds in just seconds. So, here's my rendition of a Creamy Coleslaw that's very much enjoyed by my family and friends. I hope you'll try it and let me know how you all like it!

Creamy Coleslaw

Yield: serves 10 to 12

Here's a big batch of my family's favorite coleslaw. It's not only crunchy, savory and spicy, but this colorful mix makes a truly vibrant presentation on a buffet table. Feel free to halve this for a smaller group. Although a food processor does the job of slicing and shredding in seconds, and is my preferred way to make coleslaw, you can also accomplish things by hand, with a sharp chef's knife and box-style shredder. I also think using one's hands is the best way to work the dressing into the vegetable mixture, so I suggest having a box of thin disposable plastic gloves on hand. By the way, coleslaw stays good in the fridge for several days, so don't throw out any leftovers!

Special Equipment:

• Food processor: optional but highly suggested
• Disposable plastic gloves

Ingredients for the Dressing:
• 1 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 to 3 garlic cloves, minced or pressed through a garlic press
• 1/3 cup white wine vinegar
• 3 rounded tablespoons sugar
• 1 teaspoon salt
• 2 rounded tablespoons whole celery seed
• 1 to 2 teaspoons freshly ground black pepper
• Good pinch of cayenne pepper or several dashes of your favorite hot sauce

For the Vegetables:
• 1 small-medium head green cabbage, cored and very thinly sliced
• 1 small head purple cabbage, cored and very thinly sliced
• 1 small knob celery root, peeled, quartered and shredded (leave out, if unavailable)
• 4 carrots, peeled and shredded
• 1 small red onion, shredded or sliced into very thin strips
• 1 medium green bell pepper, shredded, chopped or sliced into very thin strips

1) To assemble coleslaw: Combine all of the dressing ingredients and pour over the vegetables, which should be in a large mixing bowl. Wearing disposable gloves, work the dressing into the coleslaw mixture, coating it evenly. (The vegetables should be well coated but not swimming in dressing. Store any left over dressing in the refrigerator, until later.) Refrigerate coleslaw (well covered) for at least 2 hours before serving.

2) To serve: Just before serving, toss vegetables with any additional reserved dressing, if needed, and adjust seasoning with additional salt and black pepper.

Timing is Everything:


• You can prepare both the salad and dressing ingredients two days ahead and store them separately in the refrigerator. Dress the vegetable mixture up to 24 hours ahead of serving. Keep leftovers in the refrigerator, in a securely covered container, to enjoy for several more days.

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Lauren Groveman recipes have been featured in many national magazines and local newspapers. Her books "The I love to Cook Book: Rediscovering the Joy of Cooking for Family and Friends" and "Lauren Groveman's Kitchen, Nurturing Food for Family and Friends" are available through Amazon.com. Lauren hosts an hour-long, "live" weekly radio show, Food Family & Home "Matters," on 1460 WVOX.

For in depth information on Lauren Groveman as a writer, teacher, TV & radio host, as well as her recipes and cooking tips visit her website at www.laurengroveman.com

Lauren is a Larchmont resident. She is happily married and blessed with three wonderful children.