FriscoFrankie's All-American Coleslaw

[friscofrankie]

I make ths Cole slaw couple times a week. Last night as the sun was setting just off my balcony:


Was the perfect back drop for me to put together some cool coleslaw to go with my Isaan sausage and sticky rice. I love the tangy/creamy flavor of a good coleslaw I have always hated that sweet stuff.
For the dressing your gonna need


The herb is dill. If you like a sweet, you could use that salad crream but then, if you like a sweet coleslaw, What the fuck're you readin' this recipe for???
I smashed and chopped and minced the garlic 'til it was damn near just juice. I prefer the round gratiem ton but the local didn't have any this week so we are stuck with this stuff which lacks the flavor is more fiberous and just less fun to work with. Tastes Ok though.
I use a 2:1 mix of mayo to sour cream. We squeezed all the juice out of one lemon, threw in the garlic, dill then added my two parts mayo and one part sour cream


Those two lemons cost me 60 baht folks, most times I can't find 'em. I have grown used to using the limes; this is a special treat. Nothing but the best for you guys...

Now what you've got here is the base of a coupla decent dressings. Leave out the dill throw in a handfull of bleu cheese and you've got a fantastic bleu cheese dressing, maybe add a drop or two of balsamic if you like. Add other herbs, some cucumber and blend this thing and call it what you want, but man is it good!
Anyway, back to coleslaw; almost forgot the "secret ingredient." This ingredient makes all the difference between an "OK" cole slaw and one that sings on the tastebuds. Slop in a nice big dollop of that in then:


That's prepared horseradish folks, looks like this in the jar:


Now, back in the world, I'd buy me some root, chop it up and blend it with some rice wine vinegar. That stuff was sharp! This appears to be a bit old, and is certainly weak, so be generous with it. Taste as you go. Remember, you can always add more.
Mix it all up in a bowl or jar till it looks smooth & pourable


When making coleslaw, you got to have cabbage. Now some folks like carrot (too sweet) or maybe some red cabbage, occasionally, I'll slice up some onion paper thin; truth be known folks, all you really need is cabbage.
When slicing the cabage there's the big square chopp and the thin long strand chopp. I like it thin because the slaw wilts a bit faster and is tastier quicker, But I like the body of the larger chop too. So i go for a mixed chopp.


Pour the dressing over and mix well, not too much dressing, just enough to coat. The cabbage will sweat some fluid giving the slaw a slightly milder flavor. The dressng is full of flavor and should be thick, just pourable. When the claw is well tossed and evenly coated put in the refer and wait until tomorrow, if you can. Slaw is always better when the cabbage is allowed to sweat and wilt a bit, I usually end up maing it a couple hours before the meal and it's quite crunchy and delicious, won't hurt if you don't wait.

This slaw after a day, or even two is perfect for throwin' on a BBQ beef (or pork) sandwhich.

I'd show y'all a pic of the finished product but the first pic looked lilke shit, the next pic? Who want's to look at an empty bowl? The ol' lady loves this slaw and I can't keep it in the house. You can see it in the What Was Your Dinner? thread