Sides › Coleslaw

Coleslaw

Creamy coleslaw is one of those great vegetable dishes where you ask, "Am I really eating vegetables?" It's sweetness belies the fact that cabbage is the main ingredient. It's all about the dressing. Get a pair of helping hands to make your own mayo and the rest is a snap. Then heap it on a Pulled Pork Sandwich!

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  • making mayo
About Joshua Riazi & Kids Can Cook

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Tags:

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About Coleslaw

Creamy coleslaw is one of those great vegetable dishes where you ask, "Am I really eating vegetables?" It's sweetness belies the fact that cabbage is the main ingredient. It's all about the dressing. Get a pair of helping hands to make your own mayo and the rest is a snap. Then heap it on a Pulled Pork Sandwich!

About Joshua Riazi

Joshua Riazi is the Executive Chef of Kids Can Cook, a fun, educational after-school program for middle school children in Boston that teaches critical life skills in a nurturing environment through the world of cooking. Children attend weekly classes taught by culinary professionals to foster self-esteem, teamwork, and confidence. Additionally, Joshua owns and operates Ripe Food and Events, a Providence-based company that focuses on creating and executing menus that highlight sustainable, locally produced foods.

Recipe

Print recipe

Ingredients

Serves 6

For the Slaw

  • ⅓ head green cabbage
  • ½ red onion
  • 2 carrots, medium

For the Dressing

  • ⅓ cup cider vinegar
  • 4 tbsp rice wine vinegar
  • ¼ cup simple syrup
  • ¼ cup blended olive oil
  • ¼ cup buttermilk
  • ½ cup mayonnaise
  • salt to taste
  • black pepper to taste

How-to

  1. Shred the cabbage, onion, and carrots and place in a mixing bowl. Drizzle with a bit of oil and salt and let sit while making the dressing
  2. In a separate bowl, create the dressing by combining the mayonnaise, vinegars and salt and pepper. Whisk together and drizzle in the buttermilk until a dressing consistency is reached
  3. Add the simply syrup and taste. Adjust the seasoning with salt and pepper
  4. Drizzle the dressing over the shredded vegetables and toss well. Cover and let sit for at least 30 minutes to allow the vegetables to soften and the flavors to develop. If desired, refrigerate for up to 3 days
  5. Serve as a side to classic BBQ dishes or as a topping to a pulled pork sandwich

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