It’s All In The Dressing
Mr. C’s Creamy Coleslaw
Here is another fabulous recipe from my late stepfather Mr. C. This dish pairs perfectly with his Grilled Flank Steak with Chile, Cinnamon and Cumin Marinade. I wish I had more of his recipes, but this is the last one I have been able to locate.
The secret ingredient in this creamy dressing is Bernstein’s Italian Salad Dressing! Since it only calls for five tablespoons, Mr. C would frequently use the remaining Bernstein’s to marinate fish and then grill for yet another delicious dinner.
Quick tip on shredding the cabbage: Remove any wilted outer leaves. Cut the cabbage head in quarters and remove the tough white core. Separate the remaining leaves and stack them together. Use a chef’s knife to cut each stack of cabbage diagonally into long, thin slices. Of course, if you have a mandolin or food processor that would do the trick too!
For the dressing:
1 c. Best Foods mayonnaise
1 T. Grey Poupon Dijon mustard
3 T. malt vinegar
½ t. paprika
5 T. Bernstein’s Italian Salad Dressing
1 T. Worcestershire sauce
¼ t. red pepper flakes
1 t. lemon juice (fresh squeezed)
Kosher salt and fresh ground black pepper to tasteFor the slaw:
½ medium green cabbage, cored and finely shredded
½ small red cabbage, cored and finely shredded
3 medium carrots, peeled and grated
½ medium white onion, finely diced
2 green onions, thinly sliced, white and light green parts
2 t. celery seeds
1 t. celery salt
1 t. kosher salt
1 t. freshly ground black pepper
In a large mason jar with lid, whisk all the ingredients together until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
In a small jar or bowl, combine the celery seeds, celery salt, Kosher salt and pepper.
In a large salad bowl, combine half of the cabbages, carrots and white onion and then sprinkle with half the celery seed mixture and toss to combine. Add the remaining vegetables and sprinkle with remaining celery seed mixture and toss again.
Pour the dressing over the slaw and toss gently to combine, making sure all the shreds are coated. If you’re making this more than an hour ahead of time, save a little dressing to toss with the salad just before serving. Garnish with sliced green onions. Cover and refrigerate for at least 1 hour before serving.