The good old classic coleslaw, it almost goes synonymous with a summer holiday weekend. Coleslaw goes with anything, especially anything that has been grilled. This summer in NYC, we visited one of my favorite delis, the one that brings a big metal bowl of pickles and one of coleslaw to every table. I couldn’t even wait for my corned beef sandwich to come, I just had to dig right in. Fortunately there were six of us, so they brought us a few bowls of coleslaw, because I plowed through one of them pretty quickly. By the time my sandwich came, I had to dig into the second bowl. Their coleslaw is amazing, there is no mayonnaise, just a vinegar dressing that the cabbage has been soaking in for probably days. It is crunchy and absolutely addicting – by itself, or in between a sandwich that is already bigger than your mouth. Oh wait, and did I tell you about the chocolate soda they bring around after your meal? Just classic.
I decided to make some coleslaw to go with our BBQ, and I searched for a recipe that would be good, and I just couldn’t find anything that appealed to me – until I found this on Epicurious (from Bon Appetit). I figured since it was called Classic Coleslaw, I couldn’t go wrong. Really what sold me on the recipe was the fact that it had diced dill pickles and pickle juice in the dressing. I decided to change the recipe slightly though, and added radicchio instead of purple cabbage, for a nice twist. I was glad I did, I liked the slight bitterness with the tangy dressing. So – it still didn’t hold a candle to the deli coleslaw, but it was still classic in its own way. Look at that picture, is that classic coleslaw or what?
- 2/3 cup mayonnaise
- 1/4 cup minced onion
- 3 tablespoons minced dill pickle plus 2 tablespoons pickle brine
- 2 tablespoons distilled white vinegar
- 1 tablespoon prepared white horseradish
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon celery seeds
- 1/2 teaspoon freshly ground black pepper
- 3 cups shredded cabbage
- 3 cups shredded carrots
- 3 cups shredded radicchio
Whisk the first 9 ingredients in a medium bowl to blend.
DO AHEAD Can be made 1 day ahead. Keep chilled.
Toss the cabbage, carrots and raddichio together in a large serving bowl. Add the dressing, and mix to coat.
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