Yes, this is the point in the week where you’d expect to see a tandem recipe posted, but this week you’ll have to wait a few more days. There WILL be a tandem recipe this week, but it’ll be up later in the week.
‘Til then, you’ll just have to put up with me.
Several years ago, Fred’s mother made this really good coleslaw for a family function, and we liked it so much that Fred asked for the recipe. It was originally created by some Cajun guy named Justin Wilson and I don’t know if Fred’s mother made some changes, or if the changes were made before the recipe got to her, but what I’m saying is that this isn’t exactly his recipe but it’s pretty close. Got it?
It’s coleslaw with a kick, is how I always describe it. It’s not hot – it does have hot sauce in it, but not enough to make it painful. Honestly, if cabbage and red onion are not your thing, you should probably go ahead and skip this. But if you don’t get that “Ewww, coleslaw!” look off your face, I’ma come slap it off for you. JUST SAYING.
It’s pretty easy to throw together, but you need to keep in mind that it needs to sit before it’s ready to be eaten. The recipe says that it should sit for at least an hour, but I’d recommend making it the day before. The longer it sits, the better it is.
Shredded cabbage, 1 large red onion, Durkee Famous Sauce (more on that in a minute), mayo, olive oil (not shown), red wine vinegar, hot sauce, ketchup, garlic salt, and lemon juice.
About the Durkee Famous Sauce. I think that maybe Durkee is a little too impressed with themselves, because I don’t think it’s really all THAT famous. It’s like, nice ego you’ve got there, Durkee. I’d never heard of this supposed “famous” sauce before this recipe. It’s a pain in the ass to find at the store because it’s located in the condiments aisle, stuffed in there among the tartar sauce and cocktail sauce and all that other shit no one ever uses. You can look for a copycat recipe that would be perfectly fine, I’m sure, or you could just use some Dijon mustard, and I expect it would be just as good. This is what the Durkee Famous Sauce looks like, just so you know.
Also, about the cabbage. The recipe calls for 1 head of cabbage, shredded. I opt to make life easier for myself, and buy two 10-ounce bags of preshredded cabbage. It’s the perfect amount, AND I don’t have to haul out the food processor.
Put your cabbage in a bowl (preferably one with a lid, because you’re going to stick the bowl in the fridge when you’re done.)
Inspector Brandon, inspecting.
Slice your red onion in thin slices. I cut my onion in half before slicing it, because I think that the smaller the pieces of onion are, the more they’ll be distributed throughout the coleslaw. It’s a preference thing, really.
Inspector Brandon thinks those onions could have been sliced a wee bit thinner, but he hates onion so he just needs to shut up.
Mix all your dressing ingredients together. I use a 2-cup measuring cup to do the mixing, because everything fits nicely, and it makes pouring it over the cabbage and onion less messy.
Inspector Arya takes a deep, deep sniff.
Pour your dressing over your cabbage and onions.
Using a rubber spatula or a big spoon, mix everything together. Don’t worry about making sure that there’s dressing on every single piece of cabbage and onion – once it’s been in the fridge for a couple of hours, the cabbage will wilt a bit, making it easier to stir everything together.
Like I said up there, you can serve the coleslaw after an hour, but I very much recommend letting it sit at least overnight. It’s way better that way.
- 1 cabbage, shredded (or 2 10-ounce bags of preshredded cabbage)
- 1 large red onion, sliced in thin rings (or cut in half and then sliced in thin slices)
- 2 T. Durkee Famous Sauce (or Dijon mustard as a substitute)
- ⅓ c. mayo (we use reduced-fat)
- 2 T olive oil
- 1 T red wine vinegar
- ½ tsp hot sauce (we use Tabasco)
- 2 T ketchup
- ½ - 1 tsp garlic salt
- 3 T lemon juice (or juice of 1 lemon)
- Mix dressing ingredients and pour over cabbage and red onion. Mix to coat the cabbage and red onion. Let sit for at least one hour (preferably overnight) before serving.