Our favorite of the deli coleslaws that we have tried in Chicago is Whole Foods' spicy cabbage and collard greens formulation. It's creamy, salty, crunchy, and has quite a kick of cayenne pepper. It's also like $9 a pound. I mean, seriously - this is cabbage, people. So I went about trying to recreate it at home. After several weeks of variations, I've settled on what I think is the perfect soulful coleslaw (and Jon agrees). I added red wine vinegar and cut back on the mayo some, to give it a bit more tang. The recipe is OK if you make it and eat it the same day, but it's amazing if you let it sit overnight in the fridge. So mark your kitchen calendar for February 3 and help the Bears win their first Superbowl in 21 years, kinahora!
Superbears Coleslaw
Ingredients:
Finely chop the scallions and put them in a medium size mixing bowl. Add the vinegar, mayonnaise, salt, and cayenne pepper and stir to blend. Set aside.Remove the stems from the collard greens and the outer leaves from the cabbage. Shred the cabbage and the collard greens with the slicer attachment in a food processor and combine in a large bowl.
Pour dressing over shredded greens. With your hands, turn the coleslaw in the dressing until the entire batch is evenly coated. (There may be not be much room in the bowl to maneuver at first, but as the coleslaw is tossed it will reduce in volume by about a third.)
Cover the bowl with saran wrap and refrigerate overnight.
Serves 8 superstitious Chicago Bears fans
Superbears Coleslaw
Ingredients:
- 1 head of cabbage (I like to use half a head of green cabbage and half a head of red, but that's just for looks really. If you don't have a household with the capacity to consume 2 cabbages worth of coleslaw in a week like I do, you can just stick with one color of cabbage.)
- 1 bunch of collard greens, washed and dried thoroughly.
- 4 scallions
- 7 Tablespoons red wine vinegar
- 7 Tablespoons mayonnaise
- 2 teaspoons salt
- 1/2 teaspoon cayenne pepper
Finely chop the scallions and put them in a medium size mixing bowl. Add the vinegar, mayonnaise, salt, and cayenne pepper and stir to blend. Set aside.Remove the stems from the collard greens and the outer leaves from the cabbage. Shred the cabbage and the collard greens with the slicer attachment in a food processor and combine in a large bowl.
Pour dressing over shredded greens. With your hands, turn the coleslaw in the dressing until the entire batch is evenly coated. (There may be not be much room in the bowl to maneuver at first, but as the coleslaw is tossed it will reduce in volume by about a third.)
Cover the bowl with saran wrap and refrigerate overnight.
Serves 8 superstitious Chicago Bears fans
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