Perfect Tangy Coleslaw

Since Israel Independence Day is hot on our heels, the whole country rubs its hands in glee and prepares for a “Mangal”. This is barbecuing Israel style. There are all sorts of inside jokes about how this is done and the proper way to do it (many prepare their feasts in public parks with old fashioned coals which they “wave” into fire) some families unpacking their cars to the astonishment of all, like clowns out of a circus car, where you say they literally couldn’t possibly have that many people/dishes/food stuffs etc. in that size car. It is a national pastime in general but especially for Yom HaAtzmaut, Independence Day. So what do you pair your bbq’ed foods with? There are times you are in the mood for a creamy slaw that pairs so beautifully with barbecue and really, most main dishes. This creamy dressing has that wonderful tang that keeps it from being cloying and yet is creamy enough to satisfy that longing for an umami taste and texture.  Since now you can find shredded coleslaw with ease, making this quick dressing will give you nearly instant delicious coleslaw.

I was searching for this perfect type of dressing for a long time and then one day, discovered it online on allrecipes.  I changed it a bit (less sugar, no poppy seed) but I must say that this is my go to recipe for coleslaw dressing.  It’s become so popular with friends and family that people (unknown to me) send me texts asking for the recipe. It’s simple and delicious – see original version below by Sandi Johnson* and quick as a bunny you mix it up. Happy Independence day and happy barbecuing!!
Take the coleslaw mix

And place it in a large bowl, set aside. In a separate medium bowl or measuring cup whisk all dressing ingredients together. Mayo, vinegar, sugar, salt, chopped onion (or dehydrated minced onion for a milder flavor) and oil. And before you ask why oil and mayo both, it gives you a smooth emulsion that’s perfect for pouring on the slaw. No skipping it, promise me!

Whisk till smooth.

Now you can either make this ahead and pour into a container for storage or let sit about ten minutes and pour right over your cabbage/carrot mixture and toss toss toss till completely coated. Taste a bite to see if you need more salt or vinegar and no snitching just another bite cuz it’s so darn good. Best if you let it sit (in fridge) for about half an hour for flavors to meld.

Perfect Tangy Coleslaw

One medium head of cabbage, cleaned and shredded
2 carrots, peeled and shredded OR
a 16 ounce or 450 grams (approximately) bag of coleslaw mix (which is simply shredded cabbage and carrot mixed together)
1/3 cup (67 grams) sugar
1-2 tablespoons vinegar (I like to use 2 tablespoons for added tang)
2 tablespoons finely chopped onion OR 2 teaspoons dehydrated chopped onion
2/3 cup (153 grams) mayonnaise
3 tablespoons canola oil
a pinch of salt

Directions:

Place the shredded cabbage and carrot in a large bowl and set aside. In a medium bowl, whisk together the vinegar, onion, mayo, oil, salt and sugar. The mixture turns yellowish, that’s fine. Let sit about 10 minutes. If you are serving the coleslaw within a half hour, pour the dressing over the shredded cabbage and carrot in the big bowl, tossing a number of times until all the veggies are completely coated with the dressing, since it needs at least half an hour to allow flavors to meld. Otherwise, pour dressing into a container. Cover tightly and store in fridge till ready to use. The dressing keeps well for at least a week, so you can make this ahead and shred your veggies only when you are ready to serve.

* https://www.allrecipes.com/recipe/142027/sweet-restaurant-slaw/