Friday, August 29, 2014

THE BEST CABBAGE FOR COLESLAW


Recently,  friends  asked for our coleslaw recipe.  We've been using the "Tidewater
Coleslaw" recipe in Chris Schlesinger's  cookbook "Thrill of the Grill" for years and were happy
to share that with Steve and K.C.

The feedback we received from our friends was that it didn't taste like our coleslaw.  After
thinking about this problem for some time, it occurred to me that maybe it was the cabbage.
We grow a variety called ":Tendersweet"  developed by Johnny's Selected Seeds in Winslow,
Maine.  It is as it's name implies, tender and sweet.  Experience taught us that using "Tendersweet
always resulted in great slaw.
My friend Steve holding a head of "Tendersweet" Cabbage

I decided to conduct an experiment with Steve and K.C.  I gave them  a fresh
head of "Tendersweet" from my garden and asked them to make coleslaw.  Steve
brought some over for us to try.  It tasted just like ours.

My friend, Steve Swallow, a self-described  "coleslaw freak" has been experimenting with
slaw recipes his entire adult life.  He speaks fondly of the coleslaw he enjoyed as a boy
at the "Pickwick Delicatessen" in Plainfield, New Jersey.  Steve reports that his latest
effort using the "Tendersweet" cabbage is closer to his goal of discovering the all time
best coleslaw recipe.  I wish my friend the best in his quest and I feel proud to have
played a part in this worthy endeavor.  I've got a packet of seeds for K.C. so she can
grow some "Tendersweet" cabbage for Steve next year.  

TIDEWATER COLESLAW - From  "Thrill of the Grill" - Chris Schlesinger & John Willoughby
                                                Published by William Morrow &  Co, New York
                                                (This is one of our all time favorite cookbooks)

1 1/2 cups commercial mayonnaise
1/2 cup white vinegar
1/3 cup sugar
1 tablespoon celery seed
1 head of green cabbage (Tendersweet is best) cored and finely chopped
2 carrots finely grated
salt and pepper to taste

In a small bowl combine mayo, vinegar, sugar, celery seed, salt and pepper.  Mix well
In a large bowl, combine cabbage and carrots.  Pour in the dressing and toss well.  I use my
hands.  Refrigerate until serving

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