Coleslaw 40 years in the making...

[susandennis]

When I was in college, my roommate, Kristy Jacobs (where, oh where are you now, Kristy?  Maybe you will google yourself and find me), was from Maplewood, NJ and her parents owned a deli there.  It was the most amazing place.  Everything was so delicious.  I used to love to go to her house which meant the deli.  Among the most wonderful things they made, her mother made a coleslaw dressing that was just orgasmic.  I remember watching her making it and noting that it was dirt simple but not - unfortunately - noting the ingredients.

For years, I'm been trying to find that taste and today I found it.  For some reason last night - as I have many many times before - I searched for coleslaw recipes.  Last night, however, I found one that was both simple and different.  I got the goods at the grocery today.  I chilled the cabbage and just now made up the dressing using the formula exactly.  I really didn't think it was it until I tasted it.  OMG.  And this is even before it sets!!!!  

The hunt is over.  This is cabbage nirvana.

Coleslaw

1 1/2 pounds cabbage, shredded 1/8" thick

2/3 cup sugar

1/3 cup white vinegar

1 teaspoon salt

1 cup whipping cream

salt and freshly ground black pepper, to taste

Preparation:

Place cabbage in a large bowl. Cover and refrigerate until well chilled. Mix sugar, vinegar, and salt in a small bowl. Add to cabbage and toss well. Add cream and toss again. Cover and refrigerate for 30 minutes. Season with salt and pepper; serve. 

Serves 10 to 12.

Comments

[anita-margarita.livejournal.com]

That sounds excellent. My husband is sugar-phobic (even though he eats a lot of it), but I could sneak it in and he'll never know.

[viridescence13]

Coleslaw dressing sans mayo? Wow. It's so simple but I never would've thought of just using cream.

[susandennis]

I *know*!! I'm not a fan of vinegary coleslaw dressing - I want creamy so I thought mayo was required. Apparently not!

[earthmother45.livejournal.com]

I trust your taste buds susandennis, and I will definitely be trying this.

[brendamom.livejournal.com]

I have one more trick to make it even better.
Shred the cabbage and then salt it. Leave in a colander at room temp for about an hour. Salt will draw out excess moisture. Rinse completely and well. Then proceed. You might not even need to do the salt since there will be some residue.
This makes the slaw with less watery mix in the bowl.

[susandennis]

Ok, fine. I'll fess up. I did not chop my cabbage. I bought it chopped in the bag - pre-drained :) But, should I lose my mind one day and buy a whole cabbage, I will absolutely keep your trick in mind!

[captainsblog.livejournal.com]

A longtime friend of mine now lives in Maplewood. If you can remember the name of the deli, I bet I could track down what became of it.

[susandennis]

What a lovely offer but I have no clue what the name of the place was. I know Kristi was an only child and the Jacob's deli was German.