Zesty Coleslaw

I admit, I have a problem with slimy foods in general.  I need some crunch to feel as though I'm actually eating real food and not something that I have to eat because I just had some dental work done. Yes, this is how my mind works. Apparently, I had too much dental work done when I was a kid.

Given my distaste for slimy products, I have never eaten coleslaw at barbeques.  I don't even want to look at it.  My husband doesn't like it either, but he decided to try to make a different version of coleslaw.  IT. WAS. AMAZING.  He was light-handed with the dairy and heavy handed with the spice, so all we tasted were the delicious flavors.  Also, the cabbage stays crunchy in his recipe because the greens-to-dressing ratio is a bit high.  Whether you are a coleslaw lover or hater, this recipe is worth giving a try.

 



You will need:

Coleslaw Dressing

• 2 Tbsp butter
• 1 egg yolk
• 2 Tbsp white sugar
• 2 Tbsp spicy mustard
• 1/2 cup vinegar
• 1/3 cup heavy cream
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp smoked salt (We buy ours from a spice shop.  You can substitute plain salt.)
• 1/4 tsp cumin
• 1/2 tsp lemon juice

Coleslaw Vegetable Mix

• 1 bag of coleslaw mix (Our grocery store sells coleslaw mix.  If yours doesn't, just cut up green cabbage, carrots, and red cabbage until it fills a bowl.  Go heavy on the green cabbage.)
• 1 zucchini

Instructions:

1. Prepare your coleslaw vegetable mix.  Cut the zucchini into matchstick thin slices.  Place zucchini and bagged coleslaw mix into a large bowl.

Below is a picture of what I mean by "matchstick" slices.

Chris used his favorite kitchen tool to accomplish this: a mandolin.  If you haven't tried using one, I highly recommend it.  They slice vegetables quickly and uniformly.  They can cut potatoes so thin that you can make potato chips!

 

 2.  Combine all coleslaw dressing ingredients, except for heavy cream, into saucepan over medium heat.  Bring to a boil.  Simmer for 5 minutes or until thick.  It should turn a caramel color when it is ready.

3.  Remove from heat and allow to cool.  Then, mix in cream.  I promise, the burner is off in my picture.

 4. Slowly stir dressing into coleslaw vegetable mix.

5.  You can serve the coleslaw immediately.  However, we like to cover the bowl with plastic wrap and refrigerate it for about an hour to allow the flavors to combine.

We ate our coleslaw with grilled extra-large hotdogs, chips, and watermelon on the 4th of July before watching fireworks.  It was a perfect meal for a summer night, and I hope you enjoy it as well!