Smoky Cole Slaw

Another month, another cole slaw (coleslaw?). Just last month, I published my – then – my new favorite cole slaw. Now, I have another. All in all, this web thing-y has, now, seven different coleslaw recipes – all of them very good, and most of ’em nicely different, so go ahead and gather up some cabbage and stuff and get your salad on!

Oh, and by the way, I know that I am wildly inconsistent with my handling of the word(s) cole slaw (coleslaw?)… get over it, inconsistency can be charming.

•1 cup mayonnaise
•1 cup sour cream
•1/4 cup sugar (minus 1 tsp)
•1 tsp smoked brown sugar*
•2 tbsp yellow mustard
•1 tbsp paprika
•1/3 cup rice vinegar
•1/2 tsp Seasoned Salt
•Black pepper

•1 head cabbage, chopped
•1 red onion, diced
•Fresh parsley, minced
•1 tsp celery seed
•1 tsp poppy seed

Note: I used rice vinegar in this batch, but I am loving Sherry Vinegar lately, and will more than likely use this next time.

*Smoked Brown Sugar is available at Sur la Table, Amazon, and other specialty grocers.

Whisk the dressing ingredients together and set aside.

Toss the cabbage, red onion, and parsley together in a large bowl, then add the dressing, celery seed, and poppy seed, and toss to coat.

Cover and stash in the fridge for a couple of hours to allow the flavors to blend, then get ready to love your cole slaw (coleslaw?).

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