March 27, 2009

Deli-Style Coleslaw




Ingredients:
4 cups shredded cabbage
1 carrot, shredded
1 small onion, shredded


for the dressing:
1/3 cup mayonnaise
1/4 cup sour cream
2 teaspoons Dijon mustard
1 teaspoon sugar
1 teaspoon celery seed
juice of 1/2 lemon
salt
white pepper

Directions:
In a small bowl, whisk together the dressing ingredients. In a large bowl, toss together cabbage, onion and carrot. Pour the dressing over the vegetables, toss to evenly distribute.



My thoughts:
When I was young, my family would go and get a take out order of coleslaw and fried oysters from Hasslinger's all the way across town. They've long since gone catering only so I am forced to make my own fried oysters. While I am normally not a huge fan of creamy salads, I make an exception for the occasional oyster and coleslaw pairing. To keep the coleslaw creamy but not too mayonnaise-y, I added some sour cream which also added a slight tang. I blame Hasslinger's for my lifelong love of celery seed, their coleslaw was studied with the seeds so there are lots of celery seeds in my slaw as well. Their flavor is just so distinctive and really pulls the other flavors together.

16 comments:

  1. I love coleslaw in any form! Next time I make some, I'll try adding in celery seeds!

    ReplyDelete
  2. That looks refreshing ... I want to pile that on a hamburger!!

    ReplyDelete
  3. my mom used to work at Hasslingers when she was in High School. She also has a great love of their coleslaw and their potato salad as well. can't wait to make this and see what she thinks. thanks!

    ReplyDelete
  4. This looks awesome. I've never tried using celery seed, so I'll have to bust that out next time I make this. Thanks for sharing your family fried oyster story with us. I love the stories behind our food!My family used to eat our coleslaw with fried chicken :)

    ReplyDelete
  5. Yes to this on a sandwich or burger. For sure!

    ReplyDelete
  6. I am making a bok choy slaw this weekend. yum!

    ReplyDelete
  7. This looks perfect for a barbecue! In the summertime, there's nothing I love more than anything off the grill.

    ReplyDelete
  8. yummy! looks very de-li-ci-ousss,,,

    ReplyDelete
  9. Can't wait to try this - I've been cutting down on the mayo for years - but with low-fat plain yogurt. My kids friends alway rave about our tuna salad which is mostly yogurt with 1 Tbs mayo. We live in Venezuela, where sour crean is not always available, so I will probably go with yogurt in this too

    ReplyDelete
  10. Great coleslaw...perfect for the warmer weather.

    ReplyDelete
  11. This would be delicioso on the pulled pork recipe you shared awhile back.......I know what I will be serving for the wedding shower coming up soon!

    ReplyDelete
  12. Can you use greek yogurt in the place of the sour cream?

    ReplyDelete
  13. Becca
    I guess you could but it will taste very differently.

    ReplyDelete
  14. This looks great!
    your site is fantastic.

    ReplyDelete
  15. I made it and it was delish but really onion-y. I would do a half onion at most. Maybe I just got a particularly pungent onion.

    ReplyDelete
  16. This was only my second attempt at coleslaw, but couldn't resist it as a side to my pulled-pork bbq this weekend. I did not have any celery seed so substituted Old Bay...delicious!!

    ReplyDelete

Thank you for visiting Coconut & Lime! I read and appreciate each one of your comments.

If you have a specific question or want to discuss something unrelated to this post please e-mail me directly.

All recipes, photographs and text are for private, nonprofit use only and may not be reproduced without permission.