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Friday, November 27, 2009

Original Pantry Coleslaw

For several years now, Bob has been telling me about the coleslaw from the Original Pantry, a restaurant in downtown Los Angeles that he frequented when he lived in southern California. He recounts that they serve coleslaw like Mexican restaurants serve chips and salsa--everyone gets it as an appetizer when they sit down.

For several years I have used an alternative coleslaw recipe that was more tangy than this one. The other night I discovered a head of cabbage in the fridge and wondered what I could do with it. I decided to try the Original Pantry recipe. When I asked the kids if they noticed any difference between this coleslaw and our usual coleslaw, one of them responded, "Yes. This one tastes good." So there you have the family editorial on my (apparently former) coleslaw recipe.

This recipe really does taste good, and has a creamy, luxurious feeling to it given that one of the ingredients is, well, cream. It's great as a salad for a picnic, or the perfect complement to barbecue (see my pulled pork recipe, for example). The original recipe calls for cabbage as the only vegetable. I added a bit of carrot because I happened to have a peeled carrot right in front of me, and I also like the color it adds.

Original Pantry Coleslaw
3/4 cup mayonnaise
3 tablespoons sugar
1 1/2 tablespoons white wine vinegar
1/3 cup oil
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon dry mustard
1/8 teaspoon celery salt
1 tablespoon lemon juice
1/2 cup half-and-half
1/4 teaspoon salt
1 head cabbage, finely shredded (I have tried using both a food processor and a salad shooter to achieve the appropriate texture, but they both turn the cabbage into a sort of mush. I've discovered that with a high quality kitchen knife, it's actually faster to just chop it).
1 grated carrot, optional

Blend together mayonnaise, sugar, vinegar, and oil. Add garlic and onion powders, mustard, celery salt, pepper, lemon juice, half-and-half, and salt. Stir until smooth.

Pour dressing over cabbage in large bowl and toss until cabbage is well coated.

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