[1]
For years, I’ve searched for a recipe that recreated the Cole Slaw of my youth. And by that I mean, the creamy side dish served at the great New York delis in and around my neighborhood. It wasn’t until I came across a cookbook from the 2nd Avenue Deli [2] that my hopes were finally realized. This recipe is simple, and absolutely the real deal.
Cole Slaw from the 2nd Avenue Deli [2]
makes around 2 quarts
2 pounds green cabbage
1/4 cup very finely grated carrot
3 tablespoons white vinegar
3 tablespoons sugar
1/2 cup Hellman’s mayonnaise
1 teaspoon salt
1/4 teaspoon white pepper
1. Remove and discard loose outer cabbage leaves and core. Shred cabbage. (The easiest way to do this is to cut the cabbage in quarters, julienne each quarter into 1/8-inch or smaller strips with a sharp knife, then pulse chopped cabbage a few times in your food processor.) Don’t shred it too fine; you want texture and crumch. Place shredded cabbage in a large bowl, add carrots (these can be shredded very fine in the bowl of a food processor) and mix.
2. In a separate bowl, mix all other ingredients. Pour them over the cabbage and carrots and toss to combine thoroughly. Chill for several hours, or even overnight.
Photograph by John Grant [3]