When I read that the editors at Leite’s Culinaria thought this was the best slaw “known to man,” I knew I had to investigate this claim. Turns out, if they’re not right, they’re darn close to right. This is is one of those old-fashioned slaws that remind you what summer is all about. It’s not at all one of those slaws that gets relegated to tiny plastic takeout cups with shoddy lids, destined to go straight from plastic bag to garbage bag without ever being opened.
[amd-zlrecipe-recipe:56]
Best Coleslaw Ever
From Leite’s Culinaria, which borrowed it from Franz-Christoph Heel in The Little Smoker Book ( Schiffer Publishing, 2014)
6 cups finely sliced cabbage (1 small head weighing about 1 1/4 pounds or one 350-gram package shredded cabbage)
8 scallions (including green parts), cut into thin rings
5 tablespoons granulated sugar, or less to taste
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
4 tablespoons milk, preferably whole
1/2 cup mayonnaise
4 tablespoons buttermilk
2 teaspoons white wine vinegar
3 teaspoons lime or lemon juice
In a large bowl, toss together the cabbage and scallions.
In a separate bowl, stir together the sugar, salt, pepper, milk, mayo, buttermilk, vinegar, and lime or lemon juice. Taste and season with more salt and pepper if desired.
Pour the dressing over the onion and cabbage and stir. Refrigerate for about 2 hours.
Stir thoroughly before serving.
Read more at http://leitesculinaria.com/99884/recipes-classic-coleslaw.html#S1wj7piR3TbP0UVF.99
