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Over a month away from you, and the best I could come up with is cole slaw? After the unpacking of boxes and the setting up of stand mixers and the building of IKEA kitchen islands…I come back to you with a recipe that doesn’t even need to be cooked? Well, take my word for it, I have my reasons. For this isn’t just cole slaw, oh no. Because no ordinary cole slaw could ever live up to the spectacular title that is : THE WORLD’S BEST COLE SLAW.

I mentioned to my husband that I was going to be whipping up some cole slaw this past weekend, for our first official day of entertaining in the new apartment, the new backyard, to be precise. Lowes failure to deliver the gas grill we ordered over a month ago meant I was going to have to get creative and come up with a new menu for our Labor Day soiree. I settled on a crockpot pulled pork (coming soon to a food blog near you!), some Seriously Ridiculously Good Guacamole with chips, and this amazing slaw. Well, my husband seemed kind of surprised that I would be making cole slaw, because, as he said “you don’t even like cole slaw”. At first, I had one of those marriage moments – a moment when I was momentarily shocked and appalled that I had somehow married a man that knows me so little, being that I absolutely adore cole slaw. Kind of like how I am guessing he must have felt about a week or so ago, when I told him that I thought he didn’t like classical music. But you see, just like I had never ever witnessed him actually listening to classical music, he had never seen me eating cole slaw, because I am just so incredibly picky about it. Cole slaw can’t be all white and squishy and swimming in watery mayo like it may be if you’ve purchased it from a supermarket deli case or if its served alongside a diner burger in a pathetic little white paper cup. It has to be crisp and fresh and colorful and zingy with flavor…which leads us to The World’s Best Cole Slaw.

The World’s Best Cole Slaw
(adapted somewhat from Tyler Florence)
serves a party

2 bags or 1 head shredded red cabbage
1 carrot, cut into ribbons w/ your potato peeler
3 scallions – greens only, chopped
1/2 red onion, thinly sliced
1 bulb fennel, heart removed, thinly sliced
1 cup mayonnaise
1/4 cup dijon mustard
1 tablespoon cider vinegar
pinch sugar
juice of one lemon
celery seed

Combine first 5 ingredients in a large bowl. In another bowl, whisk the mayo, mustard, vinegar, sugar, and lemon juice until well mixed. Taste and add salt if you wish. Pour dressing over veggies, toss, sprinkle with celery seeds, cover and store in fridge at least 3 hours before serving.

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