Last summer I went on a girls trip with my mom and sisters. It was super fun. One of the things on our to-do list was “go to bed early every night” (because we’re all tired moms) but it never happened. Sign of a good time! If you make any of my recipes, share it on Instagram using the hashtag #TheFoodCharlatan so I can see it! I love that. We made biscuits but the recipe didn’t make enough for all the attendees. This is judging by Karen’s Biscuit Standards, calculated to allot at least 3 biscuits per person. (Okay, maybe I’m being greedy, but I paid 70 bucks for this class. Seventy dollars for 1 biscuit? uh uh.) We were feeling like we had totally wasted our money by the end of the class, so we asked if we could bring some of the (mountains) of fried chicken home with us to eat later. AND THEY SAID NO. “The store employees like to eat the leftovers from the cooking classes.” Oh really? DID THEY PAY 70 BUCKS FOR THOSE LEFTOVERS?? It’s the lemon and the fresh herbs that makes the difference. I’m not really that into coleslaw. In fact, I just decided to give it another shot a few years ago after an entire childhood of hating it. I like it, but I won’t eat bowlfuls of it. But I will with this lemony goodness.
The RIGHT amount of sweetness. Who wants to eat cabbage in straight up sweet mayo?? Not me. This coleslaw has just a little sweetness. The perfect tang. I love lemon, this is not a secret. And lemon is perfect for brightening up this slaw. The freshness of herbs. If you’re not a huge convert to fresh herbs this coleslaw is gonna do it for you. If you have to skip one of them, DON’T skip the dill. It’s essential. The ideal flavor combo. Whole grain mustard. Caraway seeds. Celery seed. We are talking FlavorTown, population you. Normal coleslaw is never going to cut it again.
Make sure that you chop your herbs nice and small; they add incredible flavor but you don’t want to have a piece of dill sticking out of your mouth like a cow chewing its cud. Let your coleslaw flavors marry in the fridge for a minimum of 30 minutes, but ideally several hours. They need time, be patient! See all that dill? That’s how much a quarter cup minced is. Fresh dill is just the best! Throw in some extra! The lemon makes this coleslaw so bright and fresh. Do you have a microplane grater? They makes zesting lemons SO easy. (And your palm. Don’t do that. They’re super sharp.) It’s my favorite kitchen gadget and they’re only 12 bucks.
Switch your citrus up. Try lime or orange juice in place of the lemon. Experiment with cabbage. I like using half red and half green, but of course you can use all red, all green, or even consider another type of cabbage, like Napa or Savoy. Try a different mustard. Whole grain mustard has little pops of mustard seed in it, which is delightful, but you could use dijon, hot mustard, even honey mustard. Play with herbs. Parsley, dill, thyme, and chives are my favorite combo here. If you’ve got fresh cilantro, rosemary, or tarragon, give those a try!
Nana’s Fall-Off-The-Bone Ribs « these are a family tradition for a reason! Simply Amazing Grilled Chicken « once you try this, it’s going to be a summer staple. Slow Grilled Mustard Chicken « I love the flavor in this recipe, perfect with coleslaw! Slow Cooker Pulled Pork « make this into sandwiches or just plate it up with sides. Cuban Roasted Mojo Pork « I’ve never tried serving this with coleslaw but I bet it would rock! Honey Balsamic Pork Ribs « another fave rib recipe of mine, so sweet and tangy!
Can you freeze Coleslaw?
Noooo! Why??? Cooked cabbage, like in a soup, does just great in the freezer, but you can’t freeze fresh cabbage and expect the texture to remain the same. This recipe is all about freshness. It comes together quickly, so if you want more, just make a fresh batch. Facebook | Pinterest | Instagram
