I made this coleslaw the other day—with grainy mustard and red wine vinegar—and Jim surprised me with an unknown fact. He never used to eat coleslaw before he met me. OK, not never, but he wasn’t a coleslaw aficionado, as we are now. It was shocking news. I had thought he loved coleslaw because, in fact, I wasn’t accustomed to eating coleslaw before I met Jim. I had thought he just really liked it, so I went along. Turns out he did the same for me.
I’ve tracked it down to one day, earlier in our relationship, when we were first forming our ritual grocery-shopping routine where we spend hours shopping, trying samples, and kissing in the produce section. We were going to make hamburgers and wanted a side. I enthusiastically asked if he wanted coleslaw, thinking it was a smart thing for me to suggest. He enthusiastically agreed. We both took one another’s enthusiasm to mean a fervent fondness for coleslaw. Since that day, whenever we’ve made anything that could go well with coleslaw, one of us goes out to get, or makes, coleslaw and proudly presents it to the other. The other will make a show of giddiness to make his or her partner feel that being obsessed with coleslaw is okay.
Somewhere down the line though, after all the great coleslaws (and all the bad), after all the discussion of what makes a good coleslaw and all the bonding that we were trying to do, we both began to love coleslaw. I think really, our love for coleslaw came into play right around our first verbal “I love you’s.”
And it’s only gotten better from there—on both accounts. Today’s coleslaw is the perfect example of a nurtured love of coleslaw. It’s got flavorings, but none that muck up a good coleslaw taste. The grainy mustard wards off the too-sweetness that carrots can pack, and the red wine vinegar keeps everything alive. There’s lots and lots of cabbage, and nothing is too wet or soggy. It’s great taco-coleslaw, or on-the-burger coleslaw; it doesn’t taste overly mayonnaissed or—worse—like there’s too much sour cream. And it went perfectly with….
Well, you’ll find out what goes with this coleslaw next post. See you then.
Coleslaw with Grainy Mustard
adapted from Tyler Florence
You can easily double this recipe. Add salt at the last minute so your coleslaw won’t get all watery and gross.
- 1 tablespoon whole-grain mustard
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1/2 lemon, juiced
- 2 tablespoons red wine vinegar
- 2 teaspoons sugar
- 1/2 head savoy cabbage finely sliced
- 1/2 head purple cabbage, finely sliced
- 2 carrots, sliced on mandoline
- Kosher salt and freshly ground black pepper
Combine the mustard, mayonnaise, sour cream, lemon juice, vinegar and sugar. Mix well and add finely sliced savoy cabbage, purple cabbage, green onions and carrots. Season with pepper, to taste, cover with plastic wrap and set aside in the refrigerator until you are ready to serve. About 1/2 hour before you want to serve, add salt to taste.