CLASSIC COLESLAW

 

Real Quick: I updated one of my favorite recipes in all the world with a desperately needed new picture. We loved these meatball subs back in 2008 and we still eat them often today – pretty good indication of a darn good recipe.

I fully recognize it isn’t necessarily coleslaw season since it seems to be more appropriate for grilling/BBQ weather.

What with our grill covered in two feet of snow and everything, you might wonder why a coleslaw recipe is coming straight out of left field today.

I can explain. Brian, my dear, sweet husband, hates coleslaw. Well, cabbage, really, which directly implicates coleslaw. He detests the stuff and has never, ever requested that I buy, make or eat cabbage in our 10 1/2 years of marriage.

When he left town a few weeks ago, I happened to receive an email from a friend I made through blogging, Rachel R., with a coleslaw recipe she says is utterly awesome. Cabbage hating husband out of town? Lots of coleslaw calling my name, baby.

And truly, this coleslaw is the best of the best. I’ve tried several coleslaw recipes over the years because unlike Brian, I adore the crunchy, flavorful salad.

This version has clearly cemented a place in my go-to-coleslaw files. The addition of several finely chopped vegetables gives it a delightful texture and helps round out the flavors while a simple sweet and slightly tart creamy dressing finishes it off perfectly.

Even though for many of us true summer grilling and coleslaw season is far, far off, if you haven’t enjoyed coleslaw with a BBQ pulled pork sandwich (a meal fit for any time of the year), you are really missing out. It is a divine combination. (Brian is ferociously shaking his head in disagreement but honestly, if it were between me and him, who would you trust in matters of food philosophy and taste? Correct answers only or else you are fired.)

One Year Ago: DIY Valentine Chocolate Boxes