Coleslaw Gone Wild

ColeslawBetter than Restaurant Coleslaw!

Oh I’m sure you think you know how to make coleslaw.  After all it’s just a side dish, so it doesn’t have to be perfect, right?  Wrong!  There are a lot of people out there that don’t like coleslaw very that very reason.  Most recipes are so very basic, your everyday average Joe can just whip out a real simple and typical version of it and serve it up with just about anything these days.  But that’s the very reason why so many people refuse to put it on their plate; it just doesn’t do it for them.

IMG_0996There really isn’t anything extra special about my recipe either, it just tastes better.  In fact, anyone that ever told me they didn’t care for coleslaw, that tried mine, usually served themselves an extra helping.  You don’t believe me?  My own wife hates Coleslaw, and won’t even eat it at KFC’s.  Yep, true fact.  But she eats the hell out of my recipe.  She just loves it!  Especially if I serve it with Barbecue Pork. That combination for some reason is just unbelievable with these ingredients.  So let’s shake up a classic recipe and throw in a little pep.  Not only will you not regret it, I’m pretty sure that this recipe will very quickly become your new favorite!

Coleslaw Ingredients:

1 pkg Coleslaw mix (1 lbs)
1 cup Mayonnaise
1 tsp Honey Dijon Mustard (mix 1 to 1 parts of Honey and Mustard if you don’t have it)
1 tsp Worcestershire
1/4 cup Whipping Cream or Half and Half
1/8 cup Sugar
1/2 tsp Salt
1/2 tsp Black Pepper

Mix and Combine all the above ingredients and refrigerate for at least one hour and serve.  The longer it sits in the refrigerator, the better it’s going to taste because all of those wonderful ingredients are going to wrestle in and marinate the Cabbage and Carrots so it can take your pallet to a whole other level.  And remember, this Coleslaw recipe goes great with Barbecue Pork.

Published by

Trenton Holland

Poor Man's Gourmet Kitchen

I'm just a regular guy in search of his bliss and I find that bliss in food and all of its many cultural differences. A very seasoned and experience chef taught me how to use my pallet to best serve and prepare a dish with all of its natural flavors from other foods before ever introducing “forced flavoring”, such as salt. My goal isn’t just to teach how to incorporate these products into simple gourmet dishes but to show, how easy, it can be done from anyone's Kitchen with cheaper, convenient substitutions that will not only blow your mind, but insure that most no one will be able to ever tell the difference! Welcome to The Poor Man’s Gourmet Kitchen!

Leave a Reply