“I want coleslaw tonight,” I said to my wife.
“I was just going to say that to you,” Suzi smiled.
We were in our market in the produce section and I was able to reach over and grab a cabbage in a flash.
“What are you doing?” Suzi asked.
“Cole. Slaw,” I said slowly. “Ya, know, cabbage?”
“Red cabbage. What’s the matter with you?” She took the green one out of my hand and selected a big red one.
I don’t know what was wrong with me. I grew up in Oregon. Coleslaw is always made with green cabbage. Suzi is from Brooklyn where, it seems, slaw is red. Or purple, but what do I know.
And, for the dressing, Suzi went Brooklyn as well. A dab of hot horseradish sauce is her “special ingredient.” You know, I like Brooklyn.
This dressing will make sour slaw, whatever the color, quite lively and the perfect complement for your main course, be it fish or foul or four-footed.
Suzi’s Brooklyn Style Coleslaw Dressing
- ¾ cup mayonnaise, ideally homemade
- ¼ cup apple cider vinegar or the vinegar of your choice
- 1 tablespoon Dijon mustard
- 1 tablespoon horseradish sauce, the hot variety
- 1 teaspoon freshly ground black pepper, plus more as needed
- ½ teaspoon sea salt
- 4 tablespoons sugar
Place all the ingredients in a bowl and stir to combine. Taste test and adjust the pepper and salt as needed. If your horseradish sauce is fiery, then you may want a little less or you can compensate with more mayonnaise.
Source: Suzen O’Rourke
Photo Information: Canon T2i, EFS 60mm Macro Lens, F/4 for 1/30th second at ISO‑400