Crummy Cook Takes on Coleslaw

I’ve been working on half-sour pickles over the summer, having grown cucumbers for the first time against a sunny wall on the South face of our house.

But now it’s time to take on another challenge, and I’ve decided to try for coleslaw.

There’s a theme here.  Both half-sour pickles and coleslaw are:

  1. foods I love
  2. foods that are within my feeble powers to master (I hope!)
  3. foods that give pleasure to Debbie and others

So that’s where I’m going.

I’m not a fan of yuppie coleslaw.  I don’t like hincty ingredients: cabbage and carrot are fine, thank you very much.  And I don’t like too-sour or too-herbal or too-uncreamy coleslaw.

Now I don’t like coleslaw that’s a mayonnaise bath either, so there are some limits in the other direction.

For openers, I decided to make Bobby Flay’s  coleslaw recipe from Food Network.

Creamy Cole SlawI like Bobby Flay’s sensibility generally, as Food Network chefs go.  He’s not a total glutton, but he’s not a weird gourmet either.

I don’t (yet?) have the power to read a recipe and know how it’ll taste, but his recipe read as if it might taste pretty much as I like.  Or at least a good first approximation.

The fact that he calls the recipe “Creamy Coleslaw” gave me a little pause (like I said, I don’t want a bath of mayonnaise), but I think it’ll be a good start for my adventures.

He calls for sour cream, a couple of tablespoons.  I think that’ll sit OK with me.

So the first order of business will be to learn how to make homemade mayonnaise, and then we’ll start on the coleslaw caper.

One thought on “Crummy Cook Takes on Coleslaw”

  1. My mouth is watering. I think your coleslaw tastes & mine are coincident. Don’t like real cream in the mix but lmk how the sour cream turns out? I like mine with a little celery seed.

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