How to Make the Best Creamy Coleslaw

Coleslaw is the perfect side dish for any summer or fall barbecue. Its fresh, tangy taste complements anything you can throw on the grill, from burgers to ribs to Portobello mushroom steaks.

Still, too many coleslaw recipes end up goopy, soupy or overpowered by the flavor of raw onion. The pros at Jerry’s Kitchen in Doylestown searched for a better alternative to go with their famous Philly Cheesesteaks and other delicious favorites. Here’s what they learned about how to make the best coleslaw ever.

PLENTY OF CRUNCH

There are two factors that distinguish good coleslaw from all the rest. First is the crispness of the vegetables you use. The second is the flavor of the dressing. Hand in hand, they make one fabulous salad.

Too often, creamy coleslaw ends up limp and lame when the cabbage wilts. The salad turns into a soupy mess that no one really finds appetizing.

Fortunately, there’s an easy way to prevent this. You can draw the excess water out of the cabbage with sugar-and-salt brine. Soak your cabbage for just 5 minutes in fresh water with one tablespoon each of salt and sugar, then rinse well in cold water and dry off with a salad spinner.

Don’t worry. Adding this simple cure won’t change your coleslaw’s fresh flavor. In fact, the result is a firmer cabbage crunch where the flavor and color is actually deepened.

This method works whether you’re slicing or shredding your own cabbage – red or green or both – or buying pre-shredded greens in a bag. Add shredded carrots to the mix for a note of sweetness. Some people love to add raisins – and if you enjoy them, we recommend golden raisins soaked in a little orange juice for a sweet-tartness that keeps the flavor bright.

THE BEST DRESSING

The next step is adding a little spunk to the dressing. Some creamy coleslaw dressings use a combination of sour cream and mayonnaise with flavorings that range from grated onion to Worcestershire sauce to mustard and lemon juice.

We favor a simple approach. Combine a good quality mayo with apple cider vinegar, then season with celery salt for a puckery punch. Add minced green onion and freshly ground black pepper for a little zing and heat, plus a dash of sugar to offset the vinegar. Chopped Italian leaf parsley adds a fresh, herbal note.

Now all that’s left to do is load it on a plate next to your favorite grilled food and enjoy!

JERRY’S KITCHEN BRINGS THE PARTY TO YOU

Want to entertain in style, but feel like a guest at your own party? Call Jerry’s Kitchen! We provide expert catering services for birthday parties, corporate events, family reunions and more.

To book a food truck or traditional catering services for your next event in Doylestown or Greater Philadelphia, get in touch with us today.

 Source

Foodie Crush