I’m back! It’s been a while—life got busy with work and the boys finishing college. The triplets and our fourth have all graduated, and while not every one of them loves everything I cook, their palates have definitely expanded. I’ve got a stack of recipes ready to add to the blog, so stay tuned, more to come soon.
This cole slaw? I could eat it every day. I first tasted it at a neighborhood barbecue, and even with a spread of amazing dishes, I went back for three plates of just this. It is that good. The recipe comes from a former Southampton, NY, restaurant called John Duck’s, which was famous for its cole slaw. It tastes exactly like what you would get at a classic seaside fish joint. Fair warning, it makes a lot, so it is perfect for a crowd. Make it several hours ahead to let the flavors meld. I made this on repeat all summer, and it is now a favorite in our house.
John Duck’s Cole Slaw
1 head of green cabbage
2 stalks of celery
2 carrots
1/2 green pepper
2 oz. Vidalia or any type of sweet onion
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups of Hellman’s mayonnaise
4 to 6 Tablespoons sugar
Remove the core from the cabbage and discard any damaged outer leaves. Cut the cabbage into roughly eight large chunks. Add one or two chunks to a food processor and use the pulse button to chop the cabbage into very fine pieces. Be careful not to run the motor continuously or the cabbage will turn to soup. Continue pulsing until the cabbage reaches the desired consistency, then transfer it to a large bowl. Repeat with the remaining chunks until all the cabbage is chopped.
Chop the remining ingredients individually and add them to the bowl. When I chop the green pepper, I like to drain it and press some of the moisture out before adding it to the bowl of vegetables.
In a separate bowl, whisk together the mayonnaise, salt, pepper and sugar. Add the dressing to the vegetables and stir well. Refrigerate for ideally three hours prior to serving. Liquid will accumulate while it sits so give it a good stir before serving.
Yield: A LOT (I’d guess at 10 – 12 servings at least)
