Yesterday I was walking by the local Williams-Sonoma and delectable smells poured out their open door and filled the sidewalk air. It was "technique class" day and I hadn't signed up for this series of classes because they were all about Carolina and Tennessee barbecue...meat, that is, or so I thought. Being a plant-based eater I didn't think those particular classes would be of much interest.
Duh...what was I thinking?! Come on...there is always something to learn. Just bypass the meat. Because...what goes deliciously with meat-y barbecue? Sides...like luscious coleslaw!!!
Check this recipe out...the sample taste was fab!!!!
Memphis Style Coleslaw (Williams-Sonoma)
1 head green cabbage, tough outer leaves removed (or use red and green cabbage)
2 carrots, grated
1 green bell pepper, diced
1/4 large white onion
2 egg yolks
1/4 cup Dijon mustard
1/4 cup cider vinegar
2 cups olive oil (or combo of oils you like)
1 T. celery seeds
1 t. kosher salt
1/8 t. ground white pepper
1/2 cup sugar
Quarter and core cabbage and shred into 1/8 inch thick ribbons. You should have about 10-12 cups. Transfer to a large bowl and add carrots and green pepper.
Grate the onion over a bowl so that the juice and onion fall into a bowl. In another bowl, combine egg yolks, mustard, one half the vinegar and whisk thoroughly. Slowly drizzle in half the oil in a slow, steady stream to emulsify it into the egg mixture. After half the oil has been added, whisk in remaining vinegar and then quickly whisk in remaining oil. Fold in onion juice and grated onion. You can also do this in a food processor.
Fold in the celery seeds, kosher salt, white pepper and sugar and pour the seasoned mayonnaise over the veggies. Toss to coat well and refrigerate for at least 3 hours before serving. Serves 8.